![](/develop/static/common/images/pdf.png)
淀粉精细结构与大米蒸煮食味品质相关性的研究进展
Research progress on the correlation between starch fine structure and rice cooking and eating quality
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |