×
验证码:
换一张
Forgotten Password?
Stay signed in
×
Log In
Chinese
|
English
中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics，Chinese Academy of Sciences
Log In
Register
ALL
ORCID
Title
Creator
Subject Area
Keyword
Document Type
Source Publication
Indexed By
Publisher
Date Issued
Date Accessioned
Funding Project
MOST Discipline Catalogue
Study Hall
Image search
Paste the image URL
Home
Collections
Authors
DocType
Subjects
K-Map
News
Search in the results
Collection
环境材料与生态化学研... [1]
Source Publication
Food Proce... [1]
Funding Project
Funding Organization
Creator
Chunni Lei [1]
Dan Xu [1]
Fankui Zen... [1]
Gang Liu [1]
Xiaoping Z... [1]
Yan Shang [1]
More...
Language
英语 [1]
Document Type
Journal ar... [1]
Date Issued
2020 [1]
Indexed By
其他 [1]
End Date
Corresponding Author
×
Knowledge Map
LICP OpenIR
Start a Submission
Submissions
Unclaimed
Claimed
Attach Fulltext
Bookmarks
QQ
Weibo
Feedback
Browse/Search Results:
1-1 of 1
Help
Filters
Source Publication：Food Processing and Preservation
Selected(
0
)
Clear
Items/Page:
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
Sort:
Select
Submit date Ascending
Submit date Descending
Title Ascending
Title Descending
WOS Cited Times Ascending
WOS Cited Times Descending
Journal Impact Factor Ascending
Journal Impact Factor Descending
Author Ascending
Author Descending
Issue Date Ascending
Issue Date Descending
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:
Dan Xu
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Yuci Zhao
;
Zhaojun Wang
;
Fankui Zeng
;
Gang Liu
Adobe PDF(1276Kb)
|
Favorite
|
View/Download：36/0
|
Submit date：2022/11/27
