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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics，Chinese Academy of Sciences
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环境材料与生态化学研... [1]
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Food scien... [1]
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2021 [1]
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Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid
期刊论文
Food science wiley, 2021, 期号: 87, 页码: 427-437
Authors:
Weihua Gong
;
Bingyan Shi
;
Fan-kui Zeng
;
Nan Dong
;
Zunguo Lei
;
Jia Liu
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Submit date：2022/11/27
