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Linear and non-linear rheological properties of water-ethanol hybrid pectin gels for aroma enhancement.
Tian, Yuan; Song, Qinghui; Liu, Zhenjun; Ye, Fayin; Zhou, Yun; Zhao, Guohua.
Affiliation
  • Tian Y; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
  • Song Q; Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China.
  • Liu Z; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
  • Ye F; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
  • Zhou Y; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
  • Zhao G; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
Food Chem X ; 14: 100328, 2022 Jun 30.
Article de En | MEDLINE | ID: mdl-35601213
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Food Chem X Année: 2022 Type de document: Article Pays d'affiliation: Chine Pays de publication: Pays-Bas
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Food Chem X Année: 2022 Type de document: Article Pays d'affiliation: Chine Pays de publication: Pays-Bas