Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes
已完结10由 叶子 发布于 2025/10/14 20:04:38
DOI:10.1016/j.foodchem.2025.144926
作者:Xinyi Wang , Yue Huang , Hui Su , Ying Lyu , Haiming Chen , Weijun Chen , Qiuping Zhong , Ming Zhang , Jianfei Pei , Rongrong He , Congfa Li , We
文献类型:期刊论文
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