| 标题 |
Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of the Korean Society of Food Science and Nutrition 作者:Kwan-Hyung Choi; Ying Gui; Gi-Hyung Ryu 出版日期:2014-04-04 |
| 求助人 | |
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(2025-6-4)