Effect of osmosis time on structure, texture and pectic composition of strawberry tissue

Author： Prinzivalli Caterina   Brambilla Ada   Maffi Dario   Lo Scalzo Roberto   Torreggiani Danila  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.224, Iss.1, 2006-11, pp. : 119-127

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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