Evaluation of juice-making quality of three main Chinese Mandarin(<i>Citrus reticulate</i>) varieties

doi:10.13995/j.cnki.11-1802/ts.021834

Evaluation of juice-making quality of three main Chinese Mandarin(Citrus reticulate) varieties

CHENG Chuanxiang, WANG Pengxu, JIA Meng, GUI Yao, MA Yaqin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 173-178.

PDF(799 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 173-178. DOI: 10.13995/j.cnki.11-1802/ts.021834

Evaluation of juice-making quality of three main Chinese Mandarin(Citrus reticulate) varieties

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(24): 173-178 https://doi.org/10.13995/j.cnki.11-1802/ts.021834

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(799 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export