| 标题 |
Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:N. C. Dung; Nguyen Minh Thuy; T. N. Giau; Hong Van Hao; Nguyen Van Thanh; et al 出版日期:2026-03-01 |
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(2025-6-4)