@article{吴宇桐:275, author = {[吴宇桐, 崔梦晗, 王宇琦, 孔保华, 陈 倩]}, title = {超声辅助冷冻技术的作用机制及其对食品品质影响的研究进展}, publisher = {食品科学}, year = {2018}, journal = {食品科学}, volume = {39}, number = {17}, eid = {275}, pages = {275-280}, keywords = {冷冻;超声波;冰晶形成;机制;食品品质}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201817044 }