真空浓缩和常压熬煮对柑橘酱品质及流变特性的影响

{"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":null,"url":null,"abstract":"","PeriodicalId":16047,"journal":{"name":"华中农业大学学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"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\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16047,\"journal\":{\"name\":\"华中农业大学学报\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-02-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"华中农业大学学报\",\"FirstCategoryId\":\"91\",\"ListUrlMain\":\"https://doi.org/10.13300/j.cnki.hnlkxb.2023.02.024\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"华中农业大学学报","FirstCategoryId":"91","ListUrlMain":"https://doi.org/10.13300/j.cnki.hnlkxb.2023.02.024","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}