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中文
Effect of Ultrasonic-Assisted Blanching Combined with Ascorbic Acid on the Inactivation of Browning-Related Enzymes in Carrot
ZHOU Xinli, ZHANG Xiaomin, DAI Cheng
FOOD SCIENCE . 2017, (
12
): 157 -163 . DOI: 10.7506/spkx1002-6630-201712024