Effects of Industrial-scale Microfluidizer System Processing on the Physicochemical Properties and Nutritional Qualities of Whole-flesh Gannan Navel Orange Pulp

被引：0

作者：

Yu, Canjie ^{[1
]}

Lü, Chengliang ^{[1
]}

Shuai, Xixiang ^{[2
]}

He, Xiaohong ^{[3
]}

Dai, Taotao ^{[1
,4
]}

Deng, Lizhen ^{[1
,4
]}

Liu, Chengmei ^{[1
,4
]}

Chen, Jun ^{[1
,4
]}

机构：

[1] State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang,330047, China

[2] Institute of Subtropical Crops, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang,524091, China

[3] School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha,410014, China

[4] International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang,330200, China

来源：

关键词：

Compendex;

D O I：

10.13386/j.issn1002-0306.2023120062

中图分类号：

学科分类号：

摘要：

Fruit juices - Pulp - Scales (weighing instruments) - Thermal spraying - Ultrasonic velocity measurement

引用

页码：114 / 123

共 2 条