Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (Zingiber officinale Roscoe)
发表时间：2024-08-05 点击次数：
所属单位：40700
发表刊物：JOURNAL OF FOOD SCIENCE
ISSN号：0022-1147
是否译文：否
