近日,海南大学食品科学与工程学校陈卫军研究者研究组运用超声波技术性增加椰青存储時间并维持椰子汁的糖度,科研成果刊登在《Ultrasonics Sonochemistry》(中国科学院1区TOP刊物,影响因子查询7.491),名为“Effect of Ultrasonic Treatment on the Activity ...
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