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资源类型

期刊名称

international journal of biological macromolecules(1)

关键词

low–temperature blanching(1)
pectin(1)
yellow peaches(1)

作者

Meilin Xian AND Jinfeng Bi AND Yitong Xie AND Xin Jin(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, china(1)

年份

2024(1)

科研产出

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资源类型: 外文期刊

作者:Meilin Xian(精确检索)

作者:Jinfeng Bi(精确检索)

作者:Yitong Xie(精确检索)

作者:Xin Jin(精确检索)

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1Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low–temperature blanching

作者： Meilin Xian; Jinfeng Bi; Yitong Xie; Xin Jin; 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, China;

来源：International Journal of Biological Macromolecules

关键词： Low–temperature blanching Pectin Yellow peaches