Citation: | GU Man- tun, SHENG Zhan-wu, SHANG Wen-ting, HAO Wang-jun, ZHENG Li- li, AI Bin-ling, ZHANG Wei-min. Effects of gallic acid on quality of high protein containing intermediate moisture foods[J]. Science and Technology of Food Industry, 2016, (03): 79-82. doi: 10.13386/j.issn1002-0306.2016.03.007 |
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