机译:臭氧化苹果汁保质期的定量评估
School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland;
Biosystems Engineering UCD School of Agriculture, Food Science and Veterinary Medicine University, College Dublin Belfield, Dublin 4, Ireland;
Department of Food &amp Tourism Management, Manchester Metropolitan University, Manchester, M14 6HR, UK;
School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland;
School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland;
Yeast; Ozone; Apple juice; Shelf life; Dynamic modeling;
机译:臭氧化苹果汁保质期的定量评估
机译:菠萝,橙子,爪子和番石榴混合果汁的加工和保质期评估
机译:贮存条件和保质期对“富士菊”苹果的关键挥发性化合物的影响:完整水果的挥发性排放物与从水果中提取的果汁之间的关系
机译:一种MALST方法与单变量动力学建模比较,用于测定干苹果谷物零食中的保质期
机译:通过一个分支机构来推进华盛顿州苹果酒苹果生产,以对机械化收获的评估和区域汁质的比较
机译:脉冲电场处理对苹果汁货架期和营养价值的影响
机译:额外的Sari Cempedak对储蓄和营养菠萝果树果树的影响(加成Cempedak汁对保质期的效果和营养菠萝汁)