| 标题 |
Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Nannan Zhu; Yu‐Fen Liu; Xing Zhang; Haiyan Gao; Jie Zeng; et al 出版日期:2024-03-05 |
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(2025-6-4)