Differences in Thermal Degradation and Rheological Properties of Alkali-Soluble Pectin Fraction in Two Kinds of Lotus Rhizome with Different Textures
DUAN Ruibing, LI Jie, LIU Jihong, YAN Shoulei
FOOD SCIENCE . 2022, (24): 7 -15 .  DOI: 10.7506/spkx1002-6630-20220301-002