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期刊名称

foods(1)

关键词

peach flesh; firmness; pectin constitution; optical properties; partial least squares (pls)(1)

作者

Chen, Xiao AND Tu, Kang AND Lan, Weijie AND Pan, Leiqing AND Ma, Chen AND He, Hongju(0)

机构

jiangsu acad agr sci, xuzhou inst agr sci jiangsu xuhuai area, xuzhou 221131, peoples r china(1)
nanjing agr univ, coll food sci & technol, 1 weigang rd, nanjing 210095, peoples r china(1)
nanjing forestry univ, coll light ind & food engn, nanjing 210037, peoples r china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Chen, Xiao(精确检索)

作者:Tu, Kang(精确检索)

作者:Lan, Weijie(精确检索)

作者:Pan, Leiqing(精确检索)

作者:Ma, Chen(精确检索)

作者:He, Hongju(精确检索)

排序方式：

1Effects of Changes in Pectin Constitution on Optical Properties and Firmness of Peach Flesh during Storage

作者： Chen, Xiao; Tu, Kang; Lan, Weijie; Pan, Leiqing; Ma, Chen; He, Hongju; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Peoples R China; Jiangsu Acad Agr Sci, Xuzhou Inst Agr Sci Jiangsu Xuhuai Area, Xuzhou 221131, Peoples R China; Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Peoples R China;

来源：FOODS

关键词： peach flesh; firmness; pectin constitution; optical properties; partial least squares (PLS)

年份：2024