| 标题 |
Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Wu Sun; Dong Huang; Yunfei Long; Ming Bao; Yuji Xu; et al 出版日期:2026-10-01 |
| 求助人 | |
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(2025-6-4)