Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam.
不同高压蒸汽处理工艺对番薯（Ipomoea batatas (L.) Lam.）感官特性、保水能力、抗氧化成分和香气成分的影响
期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2025.1597754
Cao Anqi, Yang Mingyi, Hu Chaofan, Abdelshafy Asem M, Bao Jicheng, Yan Sining, Lu Guoquan, Guan Yuge, Cheng Jiyu, Pang Linjiang, Lu Xinghua
