Bidirectional improvement in characteristic aroma and anti-digestibility of taro puree via precise addition

已完结 10 由 yy77 发布于 2025/12/18 18:57:27

DOI:10.1016/j.foodchem.2025.147549
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2025.147549

Elsevier

Abstract：Taro processing from chunks to puree faces glycemic index increase and aroma loss, but the strategy for bidirectional improvement is currently absent. In this work, through differential anal

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