超声波和巴氏杀菌后樱桃番茄汁的品质变化动力学

秦艳红，郜海燕，房祥军，陈杭君，周拥军，黎云龙

Quality Change Kinetics of Ultrasonic and Pasteurized Processed Cherry Tomato Juice

QIN Yanhong, GAO Haiyan, FANG Xiangjun, CHEN Hangjun, ZHOU Yongjun, LI Yunlong

食品科学 . 2016, (12): 261 -266 . DOI: 10.7506/spkx1002-6630-201612047