Effect of High Pressure Processing and High-Temperature Short-Time Treatment on Particle Size and Water Soluble Pectin of Mango Pulp
LIU Fengxia, WANG Yongtao, LIAO Xiaojun
FOOD SCIENCE . 2017, (5): 142 -147 .  DOI: 10.7506/spkx1002-6630-201705023