| 标题 |
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Hongyu Lei; Yu Zhang; Tianci Guan; Mengge Liu; Zhiming Li; et al 出版日期:2025-01-22 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)