限定条件 |
((出处:JOURNAL OF FOOD QUALITY) AND (发表日期:2015) AND (资助项目:Chongqing Key Scientific and Technological Program Project for Application and Development of China[cstc2012gg-yyjs80028]) AND (资助项目:Chongqing Key Scientific and Technological Program Project of China[cstc2012ggC70002]) AND (资助项目:National Natural Science Foundation of China[21207165]) AND (资助项目:National Natural Science Foundation of China[61307103]) AND (资助项目:Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry) AND (作者:2hod01w0-000144) AND (作者:2hod01w0-000251)) |