Tối ưu hóa các thông số chế biến nhằm nâng cao hoạt tính chống oxy hóa và chất lượng cảm quan của trà lá mướp đắng rừng
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#Wild bitter melon #Vacuum drying #Evaluation #Antioxidant activity #Sensory qualityTài liệu tham khảo
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