Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds
不同制备方法对胡萝卜蜜饯品质的影响:化学成分、质地特性和挥发性化合物
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103722
Li, Guowei; Shi, Yu; Shi, Jie; Zhang, Hongwei; Dong, Yan; Wang, Tianliang; Ma, Xuesong; Ji, Yanru; Wei, Lianhui; Zhang, Zhenghai; Yang, Qingli; Wang, Yueming