Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

• 作者M. Igual; E. García-Martínez; M.M. Camacho; N. Martínez-Navarrete
• 卷第118卷
• 期第2期
• 印刷ISSN0308-8146
• 文件大小435.78KB
• 发表时间2010
• DOI10.1016/j.foodchem.2009.04.118
• 页码291-299