Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli
ZHAO Yinuo, JIN Xin, BI Jinfeng, XIE Yitong, DU Ting
FOOD SCIENCE . 2025, (1): 121 -130 .  DOI: 10.7506/spkx1002-6630-20231202-007