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Effects of different heat treating on enzymatic deactivation and quality of lemon fruits.
Effects of different heat treating on enzymatic deactivation and quality of lemon fruits.
2018
Yu Xiaoyu
Li Shaohua
Wu QiXiao
Lin Hongbin
Bi XiuFang
Che Zhenming
Xing Ya-ge
Keywords:
ascorbic acid
Chemical composition
Food processing
Food science
Flavour
Steaming
Chemistry
Heat treating
Food quality
Aroma
Correction
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