| 标题 |
[高分]
 Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach |
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| DOI | |
| 其它 |
期刊：International Journal of Food Engineering 作者：Kubra Bursa; Goksen Isik; Rusen Metin Yildirim; Gorkem Ozulku; Nasim Kian-Pour; et al 出版日期：2022 |
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(2025-6-4)
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