钙离子添加量对苹果果胶-苹果多酚复配物体系流变、凝胶及质构特性的影响
王撼辰,丑述睿,崔慧军,张舒翼,刘璇,李斌
Impacts of Calcium Ion Addition on Rheological, Gel and Textural Properties of Apple Pectin-Apple Polyphenol Compound
WANG Hanchen, CHOU Shurui, CUI Huijun, ZHANG Shuyi, LIU Xuan, LI Bin
食品科学
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2019, (24): 46
-52
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DOI: 10.7506/spkx1002-6630-20190122-275