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	Effects of Micro-grinding Process on Particle Size and Rheological Properties of Whole Fruit Pulp of Gannan Navel Orange
	Yang, Ying; Ding, Shenghua; Shan, Yang; Pan, Zhaoping; Fu, Fuhua
刊名	Journal of Chinese Institute of Food Science and Technology
	2018
卷号	Vol.18 No.11页码:112-119
ISSN号	1009-7848
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5469020
专题	湖南大学
作者单位	1.) Longping Branch Graduate School, Hunan University, Changsha 2.410125, China 3.Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 4.Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha
推荐引用方式 GB/T 7714	Yang, Ying,Ding, Shenghua,Shan, Yang,et al. Effects of Micro-grinding Process on Particle Size and Rheological Properties of Whole Fruit Pulp of Gannan Navel Orange[J]. Journal of Chinese Institute of Food Science and Technology,2018,Vol.18 No.11:112-119.
APA	Yang, Ying,Ding, Shenghua,Shan, Yang,Pan, Zhaoping,&Fu, Fuhua.(2018).Effects of Micro-grinding Process on Particle Size and Rheological Properties of Whole Fruit Pulp of Gannan Navel Orange.Journal of Chinese Institute of Food Science and Technology,Vol.18 No.11,112-119.
MLA	Yang, Ying,et al."Effects of Micro-grinding Process on Particle Size and Rheological Properties of Whole Fruit Pulp of Gannan Navel Orange".Journal of Chinese Institute of Food Science and Technology Vol.18 No.11(2018):112-119.

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