| 标题 |
Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Zhixuan Yang; Hekai Fan; Ruoxuan Li; Bowen Li; Jiangtao Fan; et al 出版日期:2023 |
| 求助人 | |
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(2025-6-4)