| 标题 |
Changes in color and phenolic compounds during storage and sensory shelf life of powder blends from roselle and their by-products |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Measurement and Characterization 作者:Diana M. Amaya-Cruz; Eduardo Castaño-Tostado; Alexandro Escobar-Ortiz; Marcela Vargas-Hernández; Rosalía Reynoso-Camacho 出版日期:2026 |
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(2025-6-4)