Article Versions Notes

Qian C, Jiang Y, Sun Y, Yin X, Zhang M, Kan J, Liu J, Xiao L, Jin C, Qi X, et al. Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods. Foods. 2023; 12(10):2012. https://doi.org/10.3390/foods12102012

Qian, Chunlu, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, and et al. 2023. "Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods" Foods 12, no. 10: 2012. https://doi.org/10.3390/foods12102012

Qian, C., Jiang, Y., Sun, Y., Yin, X., Zhang, M., Kan, J., Liu, J., Xiao, L., Jin, C., Qi, X., & Yang, W. (2023). Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods. Foods, 12(10), 2012. https://doi.org/10.3390/foods12102012