| 标题 |
 Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration |
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作者： Yang HaeIl; Min SungGi; Lee Seong Youl; Yang JiHee; Lee MiAi; Park SungHee; Eun JongBang; Chung YoungBae 作者背景： Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, Republic of Korea.;Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea. DOI： 10.1111/1750-3841.16514 |
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(2025-6-4)
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