降低低糖果脯水分活度模型的建立
李维新,林晓姿,何志刚,梁璋成,任香芸,林晓婕
Establish a reducing water activity model for low sugar preserved fruit
LI Wei-xin, LIN Xiao-zi, HE Zhi-gang, LIANG Zhang-cheng, REN Xiang-yun, LIN Xiao-jie
食品与发酵工业
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2014, (12): 48
-51
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DOI: 10.13995/j.cnki.11-1802/ts.201412010
