A new kind of cookie made by maize core powder (MCP) was studied.
对玉米加工的副产品-玉米芯制作富含膳食纤维的曲奇饼干进行了研究。
The fragrant compounds in cookie with chrysanthemum were isolated by solid phase microextraction and analyzed with GC/MS.
采用固相微萃取和气相色谱-质谱联用技术,分析了菊花曲奇饼干的香气成分。