| 标题 |
[高分]
Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Katy Su; Daniel Festring; Charfedinne Ayed; Qian Yang; Craig J. Sturrock; et al 出版日期:2021-03-13 |
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(2025-6-4)