Nutritional, Functional and Sensory Characteristics of an Infant Puree Food from Pre-Treated Pumpkin Flesh (curcubita Pepo L.), Soybean (glycine Max L.) and Spinach Leaves (spinacia Oleracea)
Journal of Agriculture and Food Research（2024）
关键词
Complementary foods,Infant puree formulation,Fermented pumpkin flesh,Seamed spinach leaves,Soaked roasted soybean grain
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