| 标题 |
Comprehensive evaluation of lactic acid bacteria and yeast fermentation on the physical, nutritional and flavor quality of vacuum-freezing-hot-air-dried sweet potato powders |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Su C, Wang X, Lyu Y, Kang J 出版日期:2026-05-06 |
| 求助人 | |
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(2025-6-4)