| 标题 |
 Study on the effects of media-regulated ultrasonic pretreatment combined with electrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry: X 作者：Wei Zuo; Changjiang Ding; Jingli Lu; Chuanqiang Che; Zhiqing Song; Chunxu Qin 出版日期：2026-02-20 |
| 求助人 | |
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