PHYSICOCHEMICAL AND VOLATILE FLAVOR CHANGES OCCURRING IN FRUIT JUICES DURING CONCENTRATION AND FOAM-MAT DRYING

被引：15

作者：

BOLIN, HR

SALUNKHE, DK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb15156.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：665 / &

共 29 条

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[9] SOME CHEMICAL AND HISTOLOGICAL CHANGES IN DEHYDRATED APPLE [J].

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[10] EFFECTS OF DEHYDRATION PROCESSES ON COLOUR AND REHYDRATION OF FRUITS [J].

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