江苏大学主页平台管理系统徐保国--中文主页-- Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

已经得到个称赞给我点赞

论文成果

当前位置: 中文主页 >> 科学研究 >> 论文成果

Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

上一条：复合酶对草莓出汁率和澄清度的影响

下一条： Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices