Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts
烹饪方法对板栗的理化性质、消化率、感官和风味特征的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods14244331
Song, Lijun; Xu, Man; Zhang, Kai; Guo, Gang; Huai, Lixiang; Zhao, Yue; Wang, Taohong; Pan, Leiqing; Cui, Ruiguo; Zhang, Li