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

已完结 10 由小熊发布于 2025/11/24 10:02:45

DOI:10.1016/j.foodhyd.2022.108052
作者：Qingting Yu,?Xuan Li,?Jiaxing Hu,?Wenyue Wang,?Jinfeng Bi
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Pectin is an important active polysaccharide in the matrix of dried fruit slices. Its components and structural character not only affect the texture but also impact the color of the dried f

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