| China’s turning potato to new staple food needs novel semi-finished ingredients | |
| Department | 环境材料与生态化学研究发展中心 |
Zeng FK(曾凡逵) ; Liu G(刘刚); 刘刚
| |
| 2015 | |
| Conference Name | 第十八届欧洲食品化学会议 |
| Conference Date | 2015-10-13～2015-10-16 |
| Conference Place | 西班牙马德里 |
| Subject Area | 食品风味化学 |
| URL | 查看原文 |
| Funding Project | 材料与农业工程组 |
| Language | 英语 |
| Document Type | 会议论文 |
| Identifier | http://ir.licp.cn/handle/362003/18766 |
| Collection | 环境材料与生态化学研究发展中心 |
| Corresponding Author | 刘刚 |
| Affiliation | 中国科学院兰州化学物理研究所 |
| Recommended Citation GB/T 7714 | Zeng FK(曾凡逵),Liu G(刘刚),刘刚. China’s turning potato to new staple food needs novel semi-finished ingredients[C],2015. |
| Files in This Item: | Download All | |||||
| File Name/Size | DocType | Version | Access | License | ||
| potato as staple foo（830KB） | 会议论文 | jpg | 开放获取 | CC BY-NC-SA |  View Download | |
| File name: | potato as staple food in China.jpg |
| Format: | JPEG |
| Resolution: | 1857x3072 |
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