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中文
Quality change and shelf life prediction of hot and sour lotus root dish by high hydrostatic pressure and heat treatment
GAO Yue, JIANG Yi, LAI Luying, PAN Siyi, XU Xiaoyun, LIU Fengxia
Food and Fermentation Industries . 2020, (
22
): 134 -141 . DOI: 10.13995/j.cnki.11-1802/ts.022948
