Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)

标题
Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)
作者
关键词
Chinese radish slices, Ferulic acid, Hardness, Microstructure, Cell wall materials
出版物
FOOD CHEMISTRY
Volume 278, Issue -, Pages 502-508
出版商
Elsevier BV
发表日期
2018-10-18
DOI
10.1016/j.foodchem.2018.10.086

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