超高压协同中温处理对番茄汁中番茄红素和总VC 含量的影响
邱伟芬，汪海峰，陶婷婷
Effect of Combinatorial Treatment between Ultra-high Hydrostatic Pressure and Moderate Temperature on Lycopene and Vitamin C in Tomato Juice
QIU Wei-fen，WANG Hai-feng，TAO Ting-ting
食品科学
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2010, (23): 93
-95
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DOI: 10.7506/spkx1002-6630-201023022
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