Effects of different processing technologies on the quality of Psidium guajava L fruit powder and inhibition on its browning

ZHOU Nong; MO Rijian; YAN Xiemin; HUANG Manfang; LI Chengyong

doi:10.13995/j.cnki.11-1802/ts.019025

Effects of different processing technologies on the quality of Psidium guajava L fruit powder and inhibition on its browning

ZHOU Nong, MO Rijian, YAN Xiemin, HUANG Manfang, LI Chengyong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 129-134.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 129-134. DOI: 10.13995/j.cnki.11-1802/ts.019025

Effects of different processing technologies on the quality of Psidium guajava L fruit powder and inhibition on its browning

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(10): 129-134 https://doi.org/10.13995/j.cnki.11-1802/ts.019025

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Received	Published
2018-10-10	2019-05-25
Issue Date
2019-06-17

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