Department of Biotechnology and Food Engineering, School of Biotechnology and Food, Tecnologico de Monterrey-Campus Monterrey,E. Garza Sada 2501 Sur, C.P. Monterrey, N.L. 64849, Mexico;
Department of Biotechnology and Food Engineering, School of Biotechnology and Food, Tecnologico de Monterrey-Campus Monterrey,E. Garza Sada 2501 Sur, C.P. Monterrey, N.L. 64849, Mexico;
Department of Biotechnology and Food Engineering, School of Biotechnology and Food, Tecnologico de Monterrey-Campus Monterrey,E. Garza Sada 2501 Sur, C.P. Monterrey, N.L. 64849, Mexico;
Department of Biotechnology and Food Engineering, School of Biotechnology and Food, Tecnologico de Monterrey-Campus Monterrey,E. Garza Sada 2501 Sur, C.P. Monterrey, N.L. 64849, Mexico;
Department of Biotechnology and Food Engineering, School of Biotechnology and Food, Tecnologico de Monterrey-Campus Monterrey,E. Garza Sada 2501 Sur, C.P. Monterrey, N.L. 64849, Mexico,Centro de Agrobiotecnologia, Departamento de Agrobiotecnologia y Agronegocios, Tecnologico de Monterrey-Campus Monterrey,Av. Eugenio Garza Sada 2501 Sur, Monterrey, N.L. 64849, Mexico;
机译:热带水果和蔬菜中的多酚,类胡萝卜素,维生素C含量及其加工方法的影响
机译:热带水果的高静水压处理对于保持天然食品特性的重要性
机译:高静水压加工及后续贮藏对果蔬产品中酚含量和抗氧化活性的影响
机译:高静水压加工作为增加热带水果类胡萝卜素含量的策略
机译:通过静水压力过程使受污染的果泥和果汁中的病毒失活。
机译:番茄中AtPDS的过表达:暴露类胡萝卜素自我调节的独特模式以及提高水果类胡萝卜素含量的替代策略
机译:高静压处理策略对食品和饮料中抗氧化酚类生物活性物质保留的影响 - 综述