| 标题 |
Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi‐Based Sauces |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Science & Nutrition 作者:Seyede Golsa Mousavi; L. Alizadeh; Mostafa Karami 出版日期:2025-04-01 |
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(2025-6-4)