超高压处理对黑莓汁有机酸、VC及其协同抗氧化性的影响
Effects of High Pressure Processing on Organic Acids and VC in Blackberry Juice and Their Synergistic Antioxidant Capacities
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |