Works by 赵伊诺

不同烫漂方式及冷冻速率对预制 西兰花质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 121, doi. 10.7506/spkx1002-6630-20231202-007

By:

• 赵伊诺;
• 金 鑫;
• 毕金峰;
• 谢意通;
• 杜 婷

Publication type:

Article