STRAWBERRY FRUIT SOFTENING - THE POTENTIAL ROLES OF POLYURONIDES AND HEMICELLULOSES

被引:187
作者
HUBER, DJ
机构
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D O I
10.1111/j.1365-2621.1984.tb14976.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
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页码:1310 / 1315
页数:6
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