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基于主成分分析法综合评价不同干燥工艺 对香菇干燥特性和品质的影响.
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- Journal of Shenyang Agricultural University, 2021, v. 52, n. 5, p. 537, doi. 10.3969/j.issn.1000-1700.2021.05.004
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炒制时间对不同复配比例黑皮鸡枞菌-平菇 复合酱风味的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 275, doi. 10.7506/spkx1002-6630-20220513-165
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- Article