机译:加压,加热或高压诱导和热诱导果酱过程中桃的质地,结构和果胶的变化
of;
Nutrition;
and;
Life;
Science,;
Fukuyama;
University,;
Fukuyama,;
Hirosima-ken;
729-0292,;
Japan;
of;
Nutritional;
Science,;
Okayama;
Prefectural;
University,;
Soja,;
Okayama-ken;
719-1197,;
Japan;
of;
Health;
and;
Nutrition,;
Kanto;
Gakuin;
University,;
Yokohama,;
Kanagawa-ken;
236-8501,;
Japan;
高甲氧基果胶; 加压过程; 加热过程; 热诱导; 桃花; 果酱; 高压; 质地;