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Physico-chemical Characteristics and Antioxidant Activity of Tart Cherry Powder Dried by Various Drying Methods
Megan K. Schwannecke
出版Michigan State University. Department of Food Science, 2009
ISBN110923709X9781109237092
URLhttp://books.google.com.hk/books?id=v_bI5Id9yLcC&hl=&source=gbs_api