Enzymatic synthesis of food ingredients in low-water media

被引：0
|
作者：
Vulfson, Evgeny N. [1 ]
机构：
[1] AFRC Inst of Food Research, Reading, United Kingdom
来源：
Trends in Food Science and Technology | 1993年 / 4卷 / 07期
关键词：
461.2 Biological Materials and Tissue Engineering - 802.2 Chemical Reactions - 804.1 Organic Compounds - 815.1.1 Organic Polymers - 822.2 Food Processing Operations;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
57
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收藏
页码：209 / 215
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