Citation: | WU Yongqiang, WANG Shaojia, LI Miaomiao, et al. Effect of Pectin to Improve Corn Starch to Affect the Color Presentation of Paprika Red in Prepared Meat Products[J]. Science and Technology of Food Industry, 2022, 43(18): 233−240. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120232. |
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