| 标题 |
Steam treatment of whole red chillies at various water activity levels: Microbial and enzyme inactivation, and bioactive retention |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Measurement and Characterization 作者:Kosana Pravallika; Snehasis Chakraborty 出版日期:2025-05-21 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)