| 标题 |
 Effects of Drying Methods, Temperature, and Initial Moisture Content on Drying Characteristics, Nutritional Quality, Texture, and Oxidative Stability of Peanuts |
| 网址 | |
| DOI | |
| 其它 |
Effects of Drying Methods, Temperature, and Initial Moisture Content on Drying Characteristics, Nutritional Quality, Texture, and Oxidative Stability of Peanuts Foods(IF 6)Pub Date : 2026-04-07, DOI: 10.3390/foods15071248 Lixuan Wei, Ping Li, Yanhong Liu, Yongkang Xie |
| 求助人 | |
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(2025-6-4)
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