1. Changes in water state, distribution, and physico‐chemical properties of preserved kumquats during different processing methods. (11th May 2021) Authors: Hu, Xiao; Wang, Rongrong; Xie, Qiutao; Ge, Keda; Li, Gaoyang; Fu, Fuhua; Ding, Shenghua; Shan, Yang Journal: Journal of food process engineering Issue: Volume 44:Number 7(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗