Mechanism for Texture Softening of Canned Yellow Peaches Based on Modification of Pectin Characteristics
YU Xiaoyan, LÜ Jian, BI Jinfeng, WANG Fengzhao, LI Xuan, WU Xinye
FOOD SCIENCE . 2020, (19): 45 -52 .  DOI: 10.7506/spkx1002-6630-20190904-052