模态框（Modal）标题

在这里添加一些文本

模态框（Modal）标题

在这里添加一些文本
  • Home
  • Journal
    • About Journal
    • Functions
    • Setups
    • Aims and Scope
    • Open access policy
    • Access to Archive
    • Successive Editor
  • Editorial Board
  • Subscription
  • Awards and Indexed
  • Factors and Frequency
  • Conference
  • Advertisement
  • Contact Us
  • 中文
The Change of Amylum and Fibre in Banana Afterripening process and the Definition of the Best Maturation for Fried Banana Slices
Liang-Hua-Di, PAN Lin-Na, Wei-Qin, GUO Gui-Ling
FOOD SCIENCE . 1993, (6): 10 -13 . 

京ICP备14027880号-3
Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: foodsci@126.com
Powered by Beijing Magtech Co., Ltd.