Use of Response Surface Methodology for the Optimization of Formulation of Alfalfa Gel
LIU Yan-xia1，TIAN Wei2，ZHAO Gai-ming1,*，HUANG Xian-qing1，FENG Kun1，LU Le-le1
FOOD SCIENCE . 2009, (18): 29 -33 .  DOI: 10.7506/spkx1002-6300-200918002