| 标题 |
Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Xu H, Wu M, Wang Y, Wei W, Sun D, Li D, Zheng Z, Gao F 出版日期:2022-07-27 |
| 求助人 | |
| 下载 |
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(2025-6-4)