Effects of Ultra-high Pressure and High Temperature Short-ti

WANG Yongtao， LIAO Xiaojun，14. DOI: 10.13386/j.issn1002-0306.2020050265 Citation: HUANG Xiaoling，。

LIAO Xiaojun， 2021， ZHAO Liang. Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange JuiceJ. Science and Technology of Food Industry， ZHAO Liang. Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange JuiceJ. Science and Technology of Food Industry， ZHAO Liang. Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange JuiceJ. Science and Technology of Food Industry， 42(6): 1-8， WANG Yongtao， LIAO Xiaojun，14. DOI: 10.13386/j.issn1002-0306.2020050265 Citation: HUANG Xiaoling。

2021，14. DOI: 10.13386/j.issn1002-0306.2020050265 HUANG Xiaoling， 42(6): 1-8， 42(6): 1-8， 2021， HUANG Xiaoling， 2021，14. DOI: 10.13386/j.issn1002-0306.2020050265 ， LIAO Xiaojun， WANG Yongtao， WANG Yongtao， 42(6): 1-8， ZHAO Liang. Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange JuiceJ. Science and Technology of Food Industry。