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Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process.

Food Science and Technology International, Tokyo Pub Date : 1998-11-25 DOI:10.3136/FSTI9596T9798.4.254
T. Okazaki, Tatsuo Yoneda, Kan-ich Suzuki
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高温高压对萝卜软化及果胶分解的影响
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Food Science and Technology International, Tokyo
Food Science and Technology International, Tokyo
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