The influence of different heat treatment methods on the quality of carrot

BU Junzhi, XU Xun, TANG Zhenxing, BAI Feng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 225-232.

PDF(3997 KB)
PDF(3997 KB)
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 225-232. DOI: 10.13995/j.cnki.11-1802/ts.026638

The influence of different heat treatment methods on the quality of carrot

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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}}, 2022, 48(6): 225-232 https://doi.org/10.13995/j.cnki.11-1802/ts.026638

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(3997 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉