高压和热处理对芒果浆粒度及水溶性果胶的影响

刘凤霞，王永涛，廖小军

Effect of High Pressure Processing and High-Temperature Short-Time Treatment on Particle Size and Water Soluble Pectin of Mango Pulp

LIU Fengxia, WANG Yongtao, LIAO Xiaojun

食品科学 . 2017, (5): 142 -147 . DOI: 10.7506/spkx1002-6630-201705023