作者:Fendri Lilia Belghith; Chaari Fatma; Maaloul Marwa; Kallel Fatma; Abdelkafi Lobna; Chaabouni Semia Ellouz; Ghribi Aydi Dhouha
来源:LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 73: 584-591.
DOI:10.1016/j.lwt.2016.06.070