Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 chinese cherry cultivars at 2 ripening stages
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 73, no. 6 (2008), p. N17-N22 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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