PECTIN METHYLATION CHANGES AND CALCIUM-ION EFFECTS ON THE TEXTURE OF FRESH, FERMENTED, AND ACIDIFIED CUCUMBERS

被引：0

作者：

MCFEETERS, RF ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV, N CAROLINA AGR RES SERV, DEPT FOOD SCI, RALEIGH, NC 27695 USA

来源：

ACS SYMPOSIUM SERIES | 1986年 / 310卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：217 / 229

页数：13

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