| 标题 |
Mao C, Chang Z, Zhang S, et al. Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and structural properties of pectin under different energy inputs and pressures[J]. Food Research International, 2025, 222: 117754. DOI: 10.1016/j.foodres.2025.117754 |
| 网址 | |
| DOI | |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)