Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM)

Yougui Chen, Alex Martynenko

科研成果: 期刊稿件文章同行评审

18 引用 (Scopus)
源语言英语
页(从-至)322-332
页数11
期刊LWT - Food Science and Technology
70
DOI
出版状态已出版 - 7月 1 2016

!!!ASJC Scopus Subject Areas

  • 食品科学

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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