{"title":"超声-抗坏血酸复合处理对新梨7号梨汁的褐变及营养品质的影响","authors":"甘笑静 | 陈志周 | 李绍振 | 王春晓 | 李明初 | 季佳琪 | 王颉 | 牟建楼","doi":"10.13684/j.cnki.spkj.2022.11.042","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"超声-抗坏血酸复合处理对新梨7号梨汁的褐变及营养品质的影响\",\"authors\":\"甘笑静 | 陈志周 | 李绍振 | 王春晓 | 李明初 | 季佳琪 | 王颉 | 牟建楼\",\"doi\":\"10.13684/j.cnki.spkj.2022.11.042\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":516464,\"journal\":{\"name\":\"食品科技\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-11-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"食品科技\",\"FirstCategoryId\":\"0\",\"ListUrlMain\":\"https://doi.org/10.13684/j.cnki.spkj.2022.11.042\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品科技","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.13684/j.cnki.spkj.2022.11.042","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0