超高压处理对鲜榨茭白汁营养品质、抗氧化特性及挥发性风味的影响 / Effect of High Pressure Processing Treatment on Nutritional Quality, Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 43(18):44-52
- Subject
茭白汁 超高压 营养品质 抗氧化特性 风味 - Language
- Chinese
- ISSN
- 1002-0306