双频复合微波复热预制煲仔米饭的品质变化规律及机制
廖兰,李晓娜,叶黎,吕泳彬,章瀚文,彭骏琪,萧洪东,曾新安
Effect and Mechanism of Dual-Frequency Microwave Reheating on the Quality Changes of Pre-prepared Clay Pot Rice
LIAO Lan, LI Xiaona, YE Li, LÜ Yongbin, ZHANG Hanwen, PENG Junqi, XIAO Hongdong, ZENG Xin’an
食品科学
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2026, (4): 209
-218
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DOI: 10.7506/spkx1002-6630-20250830-216