Studies on the retention of microencapsulated l-5-methyltetrahydrofolic acid in baked bread using skim milk powder

标题
Studies on the retention of microencapsulated l-5-methyltetrahydrofolic acid in baked bread using skim milk powder
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 133, Issue 2, Pages 249-255
出版商
Elsevier BV
发表日期
2012-01-18
DOI
10.1016/j.foodchem.2011.12.073

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