FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (24): 149-158.doi: 10.7506/spkx1002-6630-20201216-200
• Bioengineering • Previous Articles
WANG Shuzhen
Published:
2021-12-30
CLC Number:
WANG Shuzhen. Enzymatic Synthesis and Properties of Trehalose Fatty Acid Diesters[J]. FOOD SCIENCE, 2021, 42(24): 149-158.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20201216-200
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