Effects of cooking methods on sensory quality and nutrient content of carrot
BAO Shihan, LI Shiwen, HE Yuying, LI Jiaqi, WANG Jiaqi, LAN Tian, SUN Xiangyu, MA Tingting
Food and Fermentation Industries . 2020, (8): 149 -156 .  DOI: 10.13995/j.cnki.11-1802/ts.023526

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