Change of the frozen storage quality of concentrated Mongolian milk curd under the synergistic action of ultra-high pressure and electric field
添加时间：2023年04月09日 08:17 来源： 浏览次数：
Author(s): Xueyan Yun, Xiaoyu Zhang, , Peifang Cheng, Tungalag Dong
Source: LWT-Food Science and Technology; Volume 177; Article Number: 114462
Published: MAR 2023; DOI: 10.1016/j.lwt.2023.114462
