| 标题 |
Investigate the impact of potassium carbonate and sodium bicarbonate as a novel technique on the quality, shelf life, and elimination of astringency of ‘Costata’ persimmon fruits (Diospyros kaki Thunb.) |
| 网址 | |
| DOI | |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)