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期刊名称

innovative food science and emerging technologies(1)

关键词

canned yellow peach(1)
pectin(1)
pectinases(1)
sucrose(1)
texture(1)

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作者

Lyu J. AND Yu X. AND Wang F. AND Xie J. AND Bi J.(0)

机构

institute of food science and technology, chinese academy of agricultural sciences (caas), key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing, 10019(1)
institute of food science and technology, chinese academy of agricultural sciences (caas), key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing, 100193, china(1)

年份

2024(1)

科研产出

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资源类型: 外文期刊

作者:Lyu J.(精确检索)

作者:Yu X.(精确检索)

作者:Wang F.(精确检索)

作者:Xie J.(精确检索)

作者:Bi J.(精确检索)

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1Cell wall modifications during storage: Changes in the texture behavior of the canned yellow peach

作者： Lyu J.; Yu X.; Wang F.; Xie J.; Bi J.; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 10019;

来源：Innovative Food Science and Emerging Technologies

关键词： Canned yellow peach Pectin Pectinases Sucrose Texture