文章基本信息
- 标题：Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level
- 作者：Rongjia Tao ; Hong Tang ; Kazi Tawhid-Al-Islam 等
- 期刊名称：Proceedings of the National Academy of Sciences
- 印刷版ISSN：0027-8424
- 电子版ISSN：1091-6490
- 出版年度：2016
- 卷号：113
- 期号：36
- 页码：E5255-E5256
- DOI：10.1073/pnas.1610514113
- 语种：English
- 出版社：The National Academy of Sciences of the United States of America
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