不同预处理对樱桃番茄果脯VC保存率的影响

肖春玲, 李青萍, 王志伟

Effects of Different Pretreatment Methods on Preservation Rate of Vitamin C in Candied and Preserved Fruit of Cherry Tomato

XIAO Chun-Ling, LI Qing-Ping, WANG Zhi-Wei

食品科学 . 2008, (5): 214 -217 .