Effect of the Process of Soaking and Drying on Color and Total Phenolic Content of Peach Gum

被引：0
|
作者：
Liu, Meng [1 ]
Bi, Jinfeng [1 ]
Liu, Xuan [1 ]
Liu, Jianing [1 ]
Lü, Jian [1 ]
Chen, Jiaxin [1 ]
Zhou, Mo [1 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing,100193, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 11期
关键词：
Color difference - Color saturation - Correlation - Heat-pump drying - Peach gum - Soaking - Total phenolic content - Total phenols - Vacuum-freeze drying - Water ratio;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
32
引用
收藏
页码：105 / 111
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