Back to Search Start Over

低温等离子体处理对鲜切狒猴桃片质构及理化特性的影响.

Authors :
解梦梦
赵武奇
贾梦科
孟永宏
高贵田
邓红
Source :
Journal of Chinese Institute of Food Science & Technology; Oct2021, Vol. 21 Issue 10, p133-142, 10p
Publication Year :
2021

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10097848
Volume :
21
Issue :
10
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology
Publication Type :
Academic Journal
Accession number :
153774277
Full Text :
https://doi.org/10.16429/j.1009-7848.2021.10.015