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Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)
Li, Xiang, Liu, Gongji, Tu, Yixuan, Li, Jie, Yan, ShouleiLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.10.086
Date:
October, 2018
File:
PDF, 1.35 MB
english, 2018