制备条件对魔芋葡甘聚糖硝酸酯取代度的影响及产物热重分析
제비조건대마우포감취당초산지취대도적영향급산물열중분석
Influence of Preparation Conditions on the Degree of Substitution of Konjac Glucomannan Nitrates and Thermgarvimetric Analysis of Products
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