@article{朱红梅:106, author = {[朱红梅, 张彦军, 徐飞, 田建文, 初众]}, title = {4 种物理方法制备香草兰精油微胶囊的比较分析}, publisher = {食品科学}, year = {2017}, journal = {食品科学}, volume = {38}, number = {21}, eid = {106}, pages = {106-111}, keywords = {物理法;微胶囊化;菠萝蜜种子淀粉;香草兰精油}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201721017 }