QQ客服 官方微博 反馈留言

	Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation
	Ma, Yi[1,2]; Hou, Chang-Jun[1]; Wu, Hui-Xiang[1]; Fa, Huan-Bao[1]; Li, Jun-Jie[1]; Shen, Cai-Hong[3]; Li, Dan[1]; Huo, Dan-Qun[1]
	2016
卷号	33页码:554-562
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2978301
专题	重庆大学
推荐引用方式 GB/T 7714	Ma, Yi[1,2],Hou, Chang-Jun[1],Wu, Hui-Xiang[1],et al. Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation[J],2016,33:554-562.
APA	Ma, Yi[1,2].,Hou, Chang-Jun[1].,Wu, Hui-Xiang[1].,Fa, Huan-Bao[1].,Li, Jun-Jie[1].,...&Huo, Dan-Qun[1].(2016).Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation.,33,554-562.
MLA	Ma, Yi[1,2],et al."Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation".33(2016):554-562.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。