Relationship between textural integrity and pectin methylesterase activity in sweet potato slices as affected by preprocessing heat treatment
Relationship between textural integrity and pectin methylesterase activity in sweet potato slices as affected by preprocessing heat treatment
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预处理热处理影响甘薯片质构完整性与果胶甲酯酶活性的关系
DOI：
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发表时间：
2015
期刊：
影响因子：
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通讯作者：
Toshitaka Uchino
中科院分区：
文献类型：
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作者：
Chhe Chinda;Teppei Imaizumi;Fumihiko Tanaka;Toshitaka Uchino
