Effects of different sugar infiltration methods on qualities of ruby plum preserved fruit

SUN Liting; LIU Lizeng; LIU Aiguo; WANG Weijia; MA Jiang; YANG Yi

doi:10.13995/j.cnki.11-1802/ts.024830

SUN Liting, LIU Lizeng, LIU Aiguo, WANG Weijia, MA Jiang, YANG Yi

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 180-185.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 180-185. DOI: 10.13995/j.cnki.11-1802/ts.024830

Effects of different sugar infiltration methods on qualities of ruby plum preserved fruit

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(1): 180-185 https://doi.org/10.13995/j.cnki.11-1802/ts.024830

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Received	Revised	Published
2020-06-22	2020-08-10	2021-01-15
Issue Date
2021-02-03

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