源语言 | 英语 |
---|---|
页(从-至) | 322-332 |
页数 | 11 |
期刊 | LWT - Food Science and Technology |
卷 | 70 |
DOI | |
出版状态 | 已出版 - 7月 1 2016 |
!!!ASJC Scopus Subject Areas
- 食品科学
指纹
探究 'Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM)' 的科研主题。它们共同构成独一无二的指纹。引用此
Chen, Y., & Martynenko, A. (2016). Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM). LWT - Food Science and Technology, 70, 322-332. https://doi.org/10.1016/j.lwt.2016.02.054