Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance
Release time:2024-01-01Hits:
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Impact Factor:
3.758
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Affiliation of Author(s):
食品科技学院
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Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
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Co-author:
李腾,芮昕,王坤,姜梅,陈晓红,李伟,董明盛
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Document Code:
f97agocx43q6np85fp28uls3lx6moahn
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Volume:
30
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Page Number:
61-68
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Translation or Not:
no
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Date of Publication:
2015-01-01
