{"title":"真空浓缩和常压熬煮对柑橘酱品质及流变特性的影响","authors":"吴思宇 | 熊思慧 | 潘思轶","doi":"10.13300/j.cnki.hnlkxb.2023.02.024","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16047,"journal":{"name":"华中农业大学学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"华中农业大学学报","FirstCategoryId":"91","ListUrlMain":"https://doi.org/10.13300/j.cnki.hnlkxb.2023.02.024","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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