×
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
Optimization on anti-browning process of mango juice by response surface methodology
SHANG Chao-jie, WANG Wei-min, CHEN Su-hua, ZHANG Xiao-di, XU Yu-juan
Food and Fermentation Industries . 2014, (
09
): 232 -237 . DOI: 10.13995/j.cnki.11-1802/ts.2014.09.061
