真空浓缩和常压熬煮对柑橘酱品质及流变特性的影响 / Effects of vacuum concentration and atmospheric boiling on quality and rheological properties of citrus jam
- Resource Type
- Academic Journal
- Source
- 华中农业大学学报 / Journal of Huazhong Agricultural University. 42(2):194-201
- Subject
柑橘 真空浓缩 常压熬煮 低糖类果酱 热处理 流变性 - Language
- Chinese
- ISSN
- 1000-2421