Effects of yeast (A), corn flour (B) and corncob fractions (C) mixtures on the response variables considered in the development of RSM models.
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https://figshare.com/articles/dataset/Effects_of_yeast_A_corn_flour_B_and_corncob_fractions_C_mixtures_on_the_response_variables_considered_in_the_development_of_RSM_models_/4723396
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Effects of yeast (A), corn flour (B) and corncob fractions (C) mixtures on the response variables considered in the development of RSM models.
酵母（A）、玉米粉（B）与玉米芯组分（C）的混合物对响应面模型（RSM）开发过程中所考量的响应变量的影响
创建时间：
2017-03-03
