1Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification

作者： Wang F.; Lyu J.; Xie J.; Bi J.; SCIE（2023版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-products Processing; Ministry of Agriculture and Rural Affairs; Beijing; 100193; China;

来源：Food Hydrocolloids

年份：2023