![](/develop/static/common/images/pdf.png)
蒲公英戚风蛋糕的烘焙品质及其酚类物质抗氧化活性
张佳佳, 王昱丹, 罗慧, 金兰怡, 沙丽, 邓晓语, 苏海燕, 曹晓虹, 韩立宏
食品与发酵工业 ›› 2019, Vol. 45 ›› Issue (4) : 142-146.
蒲公英戚风蛋糕的烘焙品质及其酚类物质抗氧化活性
Effect of dandelion flour on baking qualities and polyphenols antioxidant activities of chiffon cake
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |