| 标题 |
Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Production, Processing and Nutrition 作者:Li-Xia Zhang; Chenyan Zhang; Zhaohui Wei; Wu-Yang Huang; Zheng Yan; et al 出版日期:2023-08-02 |
| 求助人 | |
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(2025-6-4)