高场强超声处理对柑橘果胶分子结构及其功能特性的影响
陈倩茜, 张萌, 王海燕, 黄梦玲, 刘凤霞
Effects of high intensity ultrasonic treatment on molecular structure and functional properties of citrus pectin
CHEN Qianqian, ZHANG Meng, WANG Haiyan, HUANG Mengling, LIU Fengxia
食品与发酵工业
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2019, (2): 87
-94
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DOI: 10.13995/j.cnki.11-1802/ts.017144
