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中文
Optimization of the stabilizer of compound beverage of grape seed and chick pea by response surface methodology
SONG Jing-jing,TIAN Ge,WU Hao-tian,LIU Rong-gang,LI Jun-bo,MA Lu-lu,HUANG Ruo-lan,TONG Ting,WU Yun
Food and Fermentation Industries . 2017, (
8
): 197 .
