{"title":"Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy","authors":"Minh Tri Nhan, Diep Kim Quyen","doi":"10.17306/j.afs.1133","DOIUrl":null,"url":null,"abstract":"1Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam 2Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"118 1","pages":"0"},"PeriodicalIF":1.3000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta scientiarum polonorum. Technologia alimentaria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17306/j.afs.1133","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
1Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam 2Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
