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Using pectinase enzymatic peeling for obtaining high-qualit..:
Gu, Ye
;
Lv, Jimin
;
Gouda, Mostafa
...
Journal of Food Composition and Analysis. 125 (2024) - p. 105706 , 2024
Link:
https://doi.org/10.1016/j.jfca.2023.105706
RT Journal T1 <Title>Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2023.105706&Exemplar=1&LAN=DE A1 Gu, Ye A1 Lv, Jimin A1 Gouda, Mostafa A1 Zhu, Yanyun A1 He, Yake A1 Chen, Jianchu PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 125 SP 105706 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2023.105706 DO https://doi.org/10.1016/j.jfca.2023.105706 SF ELIB - SuUB Bremen
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