| 标题 |
 Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food |
| 网址 | |
| DOI | |
| 其它 |
期刊：J Texture Stud 作者：Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M 出版日期：2021-11-24 |
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