Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices
发表时间：2019-10-23 点击次数：
所属单位：食品与生物工程学院
ISSN号：0145-8884
是否译文：否
