The Effect of Temperature and Soluble Solids Concentration on the Storage Stability of Chinese Jujube Concentrated Juice

Han Xifeng,Wang Chengrong,Hou Zhaohua,Xhu Yongbao,Dai Shouxin

Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (3) : 154.

PDF(241 KB)
PDF(241 KB)
Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (3) : 154.

The Effect of Temperature and Soluble Solids Concentration on the Storage Stability of Chinese Jujube Concentrated Juice

    {{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}}, 2007, 33(3): 154

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(241 KB)

Accesses

Citation

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

/

〈 〉