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ORCID"Characterizing the Internal Structure of Chinese Steamed Bread during ..."
Yonghui Yu et al. (2023)
- Yonghui Yu, Chanchan Jia, Jiahua Wang
, Fuwei Pi, Huang Dai, Xiaodan Liu:
Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. Sensors 23(21): 8804 (2023)
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