Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 107, Issue 2, Pages 214-225

出版商

Elsevier BV

发表日期

2011-07-01

DOI

10.1016/j.jfoodeng.2011.05.046

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