10 Effects of different pretreatments and drying methods on the quality,flavor, and functional activity

发布于 2025-12-07 21:33:55 DOI:DOI:https://doi.org/10.1016/j.foodchem.2023.137857

题目:Effects of different pretreatments and drying methods on the quality,flavor, and functional activity of black Gastrodia elata Blume

期刊:Food Chemistry,Volume 437, Part 1, 2024, 137857.

DOI:https://doi.org/10.1016/j.foodchem.2023.137857

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