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张蓓花 王绍金(通讯作者)《FOOD CONTROL》,2020

作者:         发布日期:2020-01-12     浏览次数:

     

论文题目:Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder

论文链接:https://www.sciencedirect.com/science/article/pii/S0956713519304062?via%3Dihub