| Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid | |
| Department | 环境材料与生态化学研究发展中心 |
| Weihua Gong; Bingyan Shi; Fan-kui Zeng; Nan Dong; Zunguo Lei; Jia Liu | |
| The second department | 材料与分离分析 |
| 2021-11-07 | |
| Source Publication | Food science wiley
 |
| Issue | 87Pages:427-437 |
| If | 3.693 |
| compositor | 第一作者单位 |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/29204 |
| Collection | 环境材料与生态化学研究发展中心 |
| Affiliation | 1.National and Local United Engineering Laboratory of Integrative Utilization Technology of Eucommia Ulmoides, Jishou University, Jishou, P. R. China 2.School of Liquor & Food Engineering, Guizhou University, Guiyang, P. R. China 3.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, P. R. China 4.Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, P. R. China |
| Recommended Citation 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. |
| Files in This Item: | ||||||
| File Name/Size | DocType | Version | Access | License | ||
| Journal of Food Scie（1455KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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