Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology
利用低压冷等离子技术改善黑糯米的烹饪品质
期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-024-06060-7
Panngom, Kamonporn; Penjumras, Patpen; Panjan, Wasinee; Sornsakdanuphap, Jirapong; Suanpoot, Pradung; Yoosuk, Sukree; Wattananapakasem, Isara
