@article{李翠红:203, author = {[李翠红, 魏丽娟, 慕钰文, 冯毓琴]}, title = {冰水混合物结合溶菌酶对菠菜品质及硝酸盐含量的影响}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {7}, eid = {203}, pages = {203-209}, keywords = {冰水混合物;溶菌酶;结合处理;菠菜;品质;硝酸盐}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190318-228 }