Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
低温慢煮法是制备健康优质蔬菜和海鲜产品的一种方法
期刊:Foods
影响因子:5.1
doi:10.3390/foods9111537
Zavadlav, Sandra; Blažić, Marijana; Van de Velde, Franco; Vignatti, Charito; Fenoglio, Cecilia; Piagentini, Andrea M; Pirovani, María Elida; Perotti, Cristina M; Bursać Kovačević, Danijela; Putnik, Predrag