{"title":"不同预处理和干燥方式下养心菜粉色泽、功能成分和抗氧化性水平的比较","authors":"杨丽阳 | 卢琪 | 杨德 | 王轶 | 王琼 | 郭鹏 | 薛淑静","doi":"10.13982/j.mfst.1673-9078.2024.4.0242","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"现代食品科技","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13982/j.mfst.1673-9078.2024.4.0242","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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