The changes of the turbidity,color and browning degree of Hami-melon juice treated by high-density CO2 and normal pressure

doi:10.3969/j.issn.0254-5071.2009.02.013

ZHANG Jing;XIAO Jian;YANG Xin-Tao;LIU Feng-Juan;CHEN Ji-Luan

China Brewing ›› 2009, Vol. 28 ›› Issue (2) : 43-46.

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China Brewing ›› 2009, Vol. 28 ›› Issue (2) : 43-46. DOI: 10.3969/j.issn.0254-5071.2009.02.013

The changes of the turbidity,color and browning degree of Hami-melon juice treated by high-density CO2 and normal pressure

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 28(2): 43-46 https://doi.org/10.3969/j.issn.0254-5071.2009.02.013

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