{"title":"超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较","authors":"彭进明 | 梁贵强 | 肖宇燊 | 温文俊 | 丘苑新 | 王琴 | 肖更生","doi":"10.13982/j.mfst.1673-9078.2024.4.0509","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较\",\"authors\":\"彭进明 | 梁贵强 | 肖宇燊 | 温文俊 | 丘苑新 | 王琴 | 肖更生\",\"doi\":\"10.13982/j.mfst.1673-9078.2024.4.0509\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":18719,\"journal\":{\"name\":\"现代食品科技\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"现代食品科技\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.13982/j.mfst.1673-9078.2024.4.0509\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"现代食品科技","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13982/j.mfst.1673-9078.2024.4.0509","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0