Optimization of Technological Parameters for Pectinase Hydrolysis for Improved Pepino Juice Yield Using Response Surface Analysis
SU Feng-xian1,2，WANG Xiao-qin1,2，GOU Ya-feng1，FAN Zi-hao1，DU Shuang-hu1，ZHANG Fen-qin1,2,*
FOOD SCIENCE . 2010, (20): 83 -88 .  DOI: 10.7506/spkx1002-6630-201020017