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期刊名称

cyta-journal of food(1)

关键词

dense phase carbon dioxide; pickled carrot; quality; pectin(1)

作者

Wang, Dan AND Ma, Yue AND Sun, Xin AND Zhao, Xiaoyan AND Sun, Xin AND Zhang, Min AND Zhao, Yuwei(0)

机构

beijing acad agr & forestry sci, minist agr & rural affairs, beijing vegetable res ctr, key lab vegetable postharvest proc,beijing key la, beijing 100097, peoples r china(1)
longda food grp co ltd, laiyang, shandong, peoples r china(1)
shenyang agr univ, coll food, shenyang, liaoning, peoples r china(1)

年份

2019(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Dan(精确检索)

作者:Ma, Yue(精确检索)

作者:Sun, Xin(精确检索)

作者:Zhao, Xiaoyan(精确检索)

作者:Sun, Xin(精确检索)

作者:Zhang, Min(精确检索)

作者:Zhao, Yuwei(精确检索)

排序方式：

1Effect of dense phase carbon dioxide treatment on physicochemical and textural properties of pickled carrot

作者： Wang, Dan; Ma, Yue; Sun, Xin; Zhao, Xiaoyan; Sun, Xin; Zhang, Min; Zhao, Yuwei; SCI

机构： Beijing Acad Agr & Forestry Sci, Minist Agr & Rural Affairs, Beijing Vegetable Res Ctr, Key Lab Vegetable Postharvest Proc,Beijing Key La, Beijing 100097, Peoples R China; Shenyang Agr Univ, Coll Food, Shenyang, Liaoning, Peoples R China; Longda Food Grp Co Ltd, Laiyang, Shandong, Peoples R China;

来源：CYTA-JOURNAL OF FOOD

关键词： Dense phase carbon dioxide; pickled carrot; quality; pectin

年份：2019