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guojieqiang
guojieqiang
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氨基酸强化的动力学对提高大米蛋白质营养价值的影响——2.用氮平衡指数(NBI)确证氨基酸强化大米的作用及脱脂豆粉代替氨基酸强化应用于实际的研究
1984
guojieqiang
Zhiqian He
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氨基酸强化的动力学对提高大米蛋白质营养价值的影响 1.不同质与量的氨基酸强化广东大米的效果
1983
guojieqiang
Zhiqian He
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