Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid
文献类型：期刊论文
| 作者 | Weihua Gong; Bingyan Shi; Fan-kui Zeng; Nan Dong; Zunguo Lei; Jia Liu |
| 刊名 | Food science wiley
 |
| 出版日期 | 2021-11-07 |
| 期号 | 87页码:427-437 |
| 源URL | [http://ir.licp.cn/handle/362003/29204]  |
| 专题 | 兰州化学物理研究所_环境材料与生态化学研究发展中心 |
| 作者单位 | 1.Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, P. R. China 2.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, P. R. China 3.School of Liquor & Food Engineering, Guizhou University, Guiyang, P. R. China 4.National and Local United Engineering Laboratory of Integrative Utilization Technology of Eucommia Ulmoides, Jishou University, Jishou, P. R. China |
| 推荐引用方式 GB/T 7714 | Weihua Gong,Bingyan Shi,Fan-kui Zeng,et al. Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid[J]. Food science wiley,2021(87):427-437. |
| APA | Weihua Gong,Bingyan Shi,Fan-kui Zeng,Nan Dong,Zunguo Lei,&Jia Liu.(2021).Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid.Food science wiley(87),427-437. |
| MLA | Weihua Gong,et al."Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid".Food science wiley .87(2021):427-437. |
入库方式： OAI收割
来源：兰州化学物理研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。