| 标题 |
Insights Into the Mechanism of Water Migration During Freeze–Thaw Cycles on the Quality Deterioration of Frozen Dough Steamed Buns |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Yongliang Bai; Zhuling Lin; Zuanhao Liang; Yu Xia; Mengdie Gao; et al 出版日期:2026-10-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)