脉冲磁场提升速冻米制品品质的机理：基于淀粉凝胶结构调控与冻融稳定性的研究
王静，谌荟琳，聂萌滋，陕怡萌，佟立涛
Mechanism of Action of Pulsed Magnetic Field in Improving the Quality of Quick-Frozen Rice Products: A Study Based on Starch Gel Structure Regulation and Freeze-Thaw Stability
WANG Jing, SHEN Huilin, NIE Mengzi, SHAN Yimeng, TONG Litao
食品科学
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2026, (10): 249
-257
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DOI: 10.7506/spkx1002-6630-20251226-220
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