Multi-dimensional Analysis of the Effect and Mechanism of Blanching Pretreatments on the Texture Formation of Dried Apricot Fruits
GAO Qiang, WANG Jingxuan, LÜ Jian, BI Jinfeng, ZHANG Ruili
FOOD SCIENCE . 2026, (2): 241 -249 .  DOI: 10.7506/spkx1002-6630-20250727-210