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中文
Journal
1999
,
Vol. 12
Issue (1)
: 53-58
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Abstract
分析了高静压处理技术对食品成分即蛋白质、脂类、多糖及其他营养成分的影响，并提出了高静压必将在提高食品质量、开发新产品等方面产生深远的影响，有广泛的应用前景
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https://journal.zhku.edu.cn/EN/Y1999/V12/I1/53
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[J]. Journal , 2016, 29(3): 12-16.
Copyright © Journal of Zhongkai University of Agriculture and Engineering
Supported by: Beijing Magtech
1999, Vol. 12 Issue (1): 53-58 DOI: 
