超高压和热处理对低糖柑橘酱品质及流变特性的影响

吴思宇，徐阳，熊思慧，潘思轶

Effects of High Hydrostatic Pressure Versus Heat Treatment on the Quality and Rheological Properties of Low-Sugar Citrus Jam

WU Siyu, XU Yang, XIONG Sihui, PAN Siyi

食品科学 . 2023, (7): 89 -95 . DOI: 10.7506/spkx1002-6630-20220316-181