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ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响

Identifier:nobleid.org/w1/20260515/D7CD55FF

Type:Journal Article

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ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响 | NobleID