FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 130-136.doi: 10.7506/spkx1002-6630-20200529-364
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FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong
Online:
2021-06-15
Published:
2021-06-29
CLC Number:
FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong. Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin[J]. FOOD SCIENCE, 2021, 42(11): 130-136.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200529-364
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