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中文
Effect of Vacuum Treatment Combined with Soybean Protein Isolate-Based Composite Cryoprotectant on the Quality of Quick-Frozen Dumpling Stuffing
ZHANG Yanyan, WANG Wentao, ZHANG Zhongyi, CHAI Ying, LIU Xingli, WANG Hongwei, ZHANG Hua
FOOD SCIENCE . 2020, (
19
): 105 -110 . DOI: 10.7506/spkx1002-6630-20190903-030