换一批
换一批Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes.
第一作者：
Roghieh,Sakooei-Vayghan
第一单位：
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Islamic Republic of Iran.
作者：
主题词
抗坏血酸(Ascorbic Acid);柠檬酸(Citric Acid);色(Color);干燥法(Desiccation);果胶类(Pectins);酚类(Phenols);超声处理(Sonication);山梨醇(Sorbitol);分光光度法(Spectrophotometry);β胡萝卜素(beta Carotene)
DOI
10.1016/j.foodchem.2019.125978
PMID
31865114
发布时间
2020-03-17
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Food chemistry
125978页
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