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Optimization of low-sugar polygonatum jam production process by response
surface methodology.
College of Food Science and Engineering, Shandong Agricultural University, China
Biography:
Author is skilled at the field of Food Science. He is from Shandong Agricultural University, China he had his studies in the department of Food sciences from the College of Food Science and Engineering Keywords: Low-sugar, Polygonatum, Textural properties, Response surface methodology.
Subjects of specialization: Food Sciences
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