Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4°C

标题
Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4°C
作者
关键词
-
出版物
Innovative Food Science & Emerging Technologies
Volume 11, Issue 4, Pages 623-629
出版商
Elsevier BV
发表日期
2010-06-05
DOI
10.1016/j.ifset.2010.05.008

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