Effect of ε-poly-<i>L</i>-lysine on the storage quality of freshly squeezed blood orange juice

doi:10.13995/j.cnki.11-1802/ts.022272

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 219-226. DOI: 10.13995/j.cnki.11-1802/ts.022272

Effect of ε-poly-L-lysine on the storage quality of freshly squeezed blood orange juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 219-226 https://doi.org/10.13995/j.cnki.11-1802/ts.022272

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Received	Published
2019-09-16	2020-02-25
Issue Date
2020-04-07

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