@article{刘 璐:127, author = {[刘 璐, 吕春茂, 孟宪军, 辛 广, 李 斌, 张丽婷]}, title = {不同解冻方式对树莓汁加工特性的影响}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {7}, eid = {127}, pages = {127-134}, keywords = {树莓;解冻;加工特性;主成分分析;聚类分析;灰色关联度分析}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20180424-319 }