Impacts of Calcium Ion Addition on Rheological, Gel and Textural Properties of Apple Pectin-Apple Polyphenol Compound
WANG Hanchen, CHOU Shurui, CUI Huijun, ZHANG Shuyi, LIU Xuan, LI Bin
FOOD SCIENCE . 2019, (24): 46 -52 .  DOI: 10.7506/spkx1002-6630-20190122-275