DECREASING EFFECT OF HONEY ON HYDROXY-ACIDS IN ROYAL JELLY PRODUCTS

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作者：
MATSUI, M
机构：
来源：
JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN | 1988年 / 29卷 / 05期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：297 / 300
页数：4
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