Effects of Modification Methods on the Structural and Functional Properties of Lemon Peel Residue Powders
In this study, lemon peel residue powders were modified by microwave, high-speed shear and ultra-fine grinding, respectively, to improve its quality and the comprehensive utilization rate of lemon processing by-products. The morphological structure and thermal stability before and after modification...
| Главные авторы: | , , , |
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| Формат: | Статья |
| Язык: | zho |
| Опубликовано: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Серии: | Shipin gongye ke-ji |
| Предметы: | |
| Online-ссылка: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030143 |