| 标题 |
Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Ying Liang; Zhihui Cao; Jiayi Wang; Jiayi Wang; Yangyi Jie; et al 出版日期:2024-03-28 |
| 求助人 | |
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(2025-6-4)