{"title":"真空浓缩和常压熬煮对柑橘酱品质及流变特性的影响","authors":"吴思宇 | 熊思慧 | 潘思轶","doi":"10.13300/j.cnki.hnlkxb.2023.02.024","DOIUrl":"https://doi.org/10.13300/j.cnki.hnlkxb.2023.02.024","url":null,"abstract":"","PeriodicalId":16047,"journal":{"name":"华中农业大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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