(1.河北科技师范学院 食品科技学院 河北秦皇岛 066004;2.中国农业科学院农产品加工研究所 农业农村部农产品加工综合性重点实验室 北京 100193;3.承德瑞泰食品有限公司(河北省(承德)山楂产业技术研究院) 河北兴隆 067300)
中国农业科学院科技创新工程项目(CAAS-ASTIP-2020-IFST-04)
Wang Ruixue
College of Food Science and Technology, Hebei Normal University of Science and Technology,Qinhuangdao 066004, Hebei;Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193Bi Jinfeng
College of Food Science and Technology, Hebei Normal University of Science and Technology,Qinhuangdao 066004, Hebei;Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193(1.College of Food Science and Technology, Hebei Normal University of Science and Technology,Qinhuangdao 066004, Hebei;2.Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193;3.Chengde Ruitai Food Co. Ltd. (Hebei Hawthorn Industrial Technology Research Institute), Xinglong 067300, Hebei)
王瑞雪,周沫,李军,毕金峰,陈佳歆,张学军,张静.不同省份山楂中果胶结构差异对流变特性的影响[J].中国食品学报,2023,23(5):39-48
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