两种不同质地的莲藕碱溶性果胶组分热降解 规律及流变学差异. (Chinese)
- Resource Type
- Article
- Authors
- 段瑞冰; 李 洁; 刘纪红; 严守雷
- Source
- Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 24, p7-15, 9p
- Subject
- RHEOLOGY
MOLECULAR weights
HEAT treatment
ATOMIC force microscopes
FOOD texture
PECTINS
- Language
- Chinese
- ISSN
- 10026630
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