| 标题 |
Volatile compounds and changes in flavour‐related enzymes during cold storage of high‐intensity pulsed electric field‐ and heat‐processed tomato juices |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Ingrid Aguiló‐Aguayo; Robert Soliva‐Fortuny; Olga Martı́n-Belloso 出版日期:2010-05-01 |
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(2025-6-4)