U. Marin-Castro, M. García-Alvarado, M. Vargas-Ortiz, D. Pallet, M. Salgado-Cervantes, A. Servent
{"title":"感官和营养品质的“马尼拉”芒果即食泥增强使用温和的闪光真空膨胀处理","authors":"U. Marin-Castro, M. García-Alvarado, M. Vargas-Ortiz, D. Pallet, M. Salgado-Cervantes, A. Servent","doi":"10.17660/th2021/76.5.5","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":0,"journal":{"name":"","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Sensory and nutritional qualities of ‘Manila’ mango ready-to-eat puree enhanced using mild flash vacuum expansion processing\",\"authors\":\"U. Marin-Castro, M. García-Alvarado, M. Vargas-Ortiz, D. Pallet, M. Salgado-Cervantes, A. Servent\",\"doi\":\"10.17660/th2021/76.5.5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":0,\"journal\":{\"name\":\"\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0,\"publicationDate\":\"2021-09-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17660/th2021/76.5.5\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17660/th2021/76.5.5","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}