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Zhixuan Yang1, Hekai Fan1, Ruoxuan Li1
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
制的kohlrabi由于水损失和pectin修饰而改变了两倍的纹理. 了解这些机制,涉及点甲基聚酶 (PME),指导更好的菜蔬菜加工.
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