Freeze-thawed characteristics of lactone tofu under the synergy of low-frequency electrostatic field
添加时间：2024年06月17日 08:29 来源： 浏览次数：
Author(s): Yawen Deng, Xueyan Yun, Yueyuan Lu, Yangyang Wang, Xiaoyu Zhang, Tungalag Dong
Source: Journal of Food Process Engineering; Volume 47 Issue 5; Article Number: e14619
Published: MAY 2024; DOI: 10.1111/jfpe.14619
