| 标题 |
Unveiling the texture formation mechanism in Chinese yam — How the sublimation–evaporation transition temperature governs multiphase microwave drying |
| 网址 | |
| DOI | |
| 其它 |
期刊:Industrial Crops and Products 作者:Rongtian An; Linlin Li; Lijuan Wang; Wenchao Liu; Weiwei Cao; et al 出版日期:2026-08-01 |
| 求助人 | |
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(2025-6-4)