| 标题 |
 Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue |
| 网址 | |
| DOI |
10.1016/j.foodchem.2007.09.076
doi
|
| 其它 |
期刊：Food Chemistry 作者：A DEROECK; D SILA; T DUVETTER; A VANLOEY; M HENDRICKX 出版日期：2008-04-01 |
| 求助人 | |
| 下载 | 暂无链接，等待应助者上传 |
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