红茶汤动力学研究：超微粉碎工艺和温度对茶汤可溶性固形物成分萃取率的影响
2021-02-24 16:41:28热度:191°C
完成机构：中国农业大学食品科学与营养工程学院，北京100083
喝剩的茶叶烟熏茶叶上一篇 : 绿茶多酚对大鼠颈动脉损伤后血管新生内膜增殖的影响
相关文章
-
SQL Error: select id,classid,MATCH(title) AGAINST('26761872 18724432 44322215 22153306 33064907 49074948 49483031 30310326 03261912 19124602 46022359 23594373 43732504 25045053 50532645 26454634 46342240 22402252 22521872 18724432 44323141' IN BOOLEAN MODE) as jhc from ***_enewssearchall where (id<>234825) and MATCH(title) AGAINST('26761872 18724432 44322215 22153306 33064907 49074948 49483031 30310326 03261912 19124602 46022359 23594373 43732504 25045053 50532645 26454634 46342240 22402252 22521872 18724432 44323141' IN BOOLEAN MODE) order by jhc desc,infotime desc limit 0, 10