@article{范琳琳:304, author = {[范琳琳, 王 英, 程先玲, 高 鹏, 周剑忠]}, title = {超声辅助酶解制备黑莓清汁工艺及其协同效应}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {6}, eid = {304}, pages = {304-311}, keywords = {黑莓;超声辅助酶解;协同效应;响应面;花色苷}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20180413-172 }