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中文
Variation in Water Content during Vacuum Microwave Drying of Flavored Yam Chips Process Analyzed by Low-Field Nuclear Magnetic Resonance Imaging
LI Dingjin, DUAN Zhenhua, LIU Yan, DUAN Qiuxia, YE Shoulin, ZHU Xianghao, YANG Yuxia
FOOD SCIENCE . 2019, (
5
): 116 -123 . DOI: 10.7506/spkx1002-6630-20171123-289