Milk Powder Processing for Improved Edible Attributes and Quantitative Evaluation of Intercellular Wireless Communication Network
WANG Xi-xi, XIAO Xiao-jie, WANG Xing-ya, LI Yang, PANG Guang-chang
FOOD SCIENCE . 2014, (21): 223 -228 .  DOI: 10.7506/spkx1002-6630-201421044