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	Influence of Thermal and Dense-Phase Carbon Dioxide Pasteurization on Physicochemical Properties and Flavor Compounds in Hami Melon Juice
	Chen, Jiluan[2]; Zhang, Jing[2]; Feng, Zuoshan[3]; Song, Lijun[2]; Wu, Jihong[1]; Hu, Xiaosong[1]
	2009
卷号	57期号:13页码:5805-5808
URL标识	查看原文
WOS记录号	WOS:000267610000024
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5806773
专题	新疆农业大学
作者单位	1.[1]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China 2.[2]Shihezi Univ, Food Coll, Xinjiang 832003, Peoples R China 3.[3]Xinjiang Agr Univ, Inst Food Sci, Urumqi 830052, Xinjiang, Peoples R China
推荐引用方式 GB/T 7714	Chen, Jiluan[2],Zhang, Jing[2],Feng, Zuoshan[3],et al. Influence of Thermal and Dense-Phase Carbon Dioxide Pasteurization on Physicochemical Properties and Flavor Compounds in Hami Melon Juice[J],2009,57(13):5805-5808.
APA	Chen, Jiluan[2],Zhang, Jing[2],Feng, Zuoshan[3],Song, Lijun[2],Wu, Jihong[1],&Hu, Xiaosong[1].(2009).Influence of Thermal and Dense-Phase Carbon Dioxide Pasteurization on Physicochemical Properties and Flavor Compounds in Hami Melon Juice.,57(13),5805-5808.
MLA	Chen, Jiluan[2],et al."Influence of Thermal and Dense-Phase Carbon Dioxide Pasteurization on Physicochemical Properties and Flavor Compounds in Hami Melon Juice".57.13(2009):5805-5808.

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