Effects of Ultra-high Pressure Treatment on Quality and Its Shelf Life of Freshly Squeezed Compound Juice

被引：0
|
作者：
Wang, Fengling [1 ]
Zhu, Lin [1 ]
Chai, Jin [1 ]
Wang, Chenxin [1 ]
Li, Shanshan [1 ]
Huan, Shuo [1 ]
机构：
[1] College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin,300134, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 09期
关键词：
Compendex;
D O I：
10.13386/j.issn1002-0306.2023060060
中图分类号：
学科分类号：
摘要：
Shelf life
引用
收藏
页码：309 / 316
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