Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam
Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam
复制标题
桃在加压、加热或高压热果酱加工过程中质构、结构和果胶的变化
DOI：
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发表时间：
2013
期刊：
影响因子：
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通讯作者：
M.
中科院分区：
文献类型：
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作者：
Kuwada;H.;Jibu;Y.;Nakamura;K.;Tabuchi;M.;Teramoto;A.;Ishii;K.;Kimura;Y.;Fuchigami;M.
