滇橄榄还原果汁质量优化的工艺:主成分分析平台与非酶褐变动力学
王溢, 苏晨露, 艾连中, 丁军, 赖凤羲, 陈佳琪, 宋子波
Quality optimization of restored juice of Phyllanthus emblica L. fruit based on techno-principal component analysis platform and non-enzymatic browning kinetics
WANG Yi, SU Chenlu, AI Lianzhong, DING Jun, LAI Phoency, CHEN Jiaqi, SONG Zibo
食品与发酵工业
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2022, (11): 162
-171
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DOI: 10.13995/j.cnki.11-1802/ts.028173
