Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms

Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms

Journal of Food Science

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書目詳細資料
Main Authors:	Bengtsson, G.B., Rahman, M.S., Stanley, R.A., Perera, C.O.
其他作者:	CHEMISTRY
格式:	Article
出版:	2014
主題:	Apple Drying mechanisms Structure Surfactant Vacuum infiltration
在線閱讀:	http://scholarbank.nus.edu.sg/handle/10635/75592
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	National University of Singapore

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