×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
The Gelatinization Mechanism of LM Pectin and the Measures for Preventing Pregel Formation
徐伟,马力,袁永俊,熊华,朱秀灵,焦云鹏
Food and Fermentation Industries . 2004, (
3
): 90 .
