Establish a reducing water activity model for low sugar preserved fruit

doi:10.13995/j.cnki.11-1802/ts.201412010

LI Wei-xin, LIN Xiao-zi, HE Zhi-gang, LIANG Zhang-cheng, REN Xiang-yun, LIN Xiao-jie

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 48-51.

PDF(210 KB)

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 48-51. DOI: 10.13995/j.cnki.11-1802/ts.201412010

Food and Fermentation Industries

Establish a reducing water activity model for low sugar preserved fruit

{{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}}, 2014, 40(12): 48-51 https://doi.org/10.13995/j.cnki.11-1802/ts.201412010

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(210 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export