| 标题 |
Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Hebao Mei; Zhihao Gong; Honglie Ding; Manzi Hu; Bifeng Xu; et al 出版日期:2025-04-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)