Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

标题
Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1225-1235
出版商
Elsevier BV
发表日期
2007-10-08
DOI
10.1016/j.foodchem.2007.09.076

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