Effects of different heat treating on enzymatic deactivation and quality of lemon fruits

YU Xiao-yu1;LI Shao-hua1;WU Qi-xiao2;LIN Hong-bin1;2*;BI Xiu-fang1;CHE Zhen-ming1;XING Ya-ge1

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 124-130.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 124-130. DOI: 10.13995/j.cnki.11-1802/ts.016051
Food and Fermentation Industries

Effects of different heat treating on enzymatic deactivation and quality of lemon fruits

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(4): 124-130 https://doi.org/10.13995/j.cnki.11-1802/ts.016051

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