科学研究
 

江昊 、王绍金(通讯作者)《Critical reviews in food science and nutrition》,2018

作者:         发布日期:2018-10-30     浏览次数:

     

论文题目:《3D food printing: main components selection by considering rheological properties.

论文链接:https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1514363