1The effect of three pectin fractions variation on the browning of different dried apple products

作者： Yu Q.; Li X.; Hu J.; Wang W.; 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 of the People's Republic of China; Beijing; 100193; China;

来源：Food Hydrocolloids

年份：2023