Determination of Commodity Characteristics of Emulsion Based on Low-Methoxylated Pectin for Dishes of the «eat Healthy» System in the Restaurant Service
Technology audit and production reserves（2021）
关键词
commodity characteristics,complex organoleptic indicators,healthy nutrition,low-methoxylated apple pectin,food emulsions
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要