| 000 | 01022 a2200313 4500 | ||
|---|---|---|---|
| 005 | 20250517153132.0 | ||
| 264 | 0 | _c20170901 | |
| 008 | 201709s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2017.04.003 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHua, Xiao | |
| 245 | 0 | 0 |
_aEffects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers. _h[electronic resource] |
| 260 |
_bFood chemistry _cOct 2017 |
||
| 300 |
_a443-449 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aSolanum lycopersicum |
| 650 | 0 | 4 | _aNanostructures |
| 650 | 0 | 4 | _aParticle Size |
| 650 | 0 | 4 | _aPressure |
| 700 | 1 | _aXu, Shanan | |
| 700 | 1 | _aWang, Mingming | |
| 700 | 1 | _aChen, Ying | |
| 700 | 1 | _aYang, Hui | |
| 700 | 1 | _aYang, Ruijin | |
| 773 | 0 |
_tFood chemistry _gvol. 232 _gp. 443-449 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2017.04.003 _zAvailable from publisher's website |
| 999 |
_c27159515 _d27159515 |
||