| 标题 |
Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility |
| 网址 | |
| DOI | |
| 其它 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)