Snacks having lower acrylamide levels and process for preparation thereofJae Hoon Kim,Soo Hyun Park,Woo Suk Kang, Byung Jung Min,Hyeon Jung Kim, Baek Gil Seong,Cheong Tae Kim,Chul Young Lee,Sang Su Ohmag(2005)引用 25|浏览10暂无评分AI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要