机译:在四种沙棘中进行苹果酸乳酸发酵
Department of Biochemistry and Food Chemistry University of Turku 20014 Turku Finland;
Laboratory of Biochemistry and Microbiology Helsinki University of Technology Helsinki 02015 TKK Finland;
Laboratory of Biochemistry and Microbiology Helsinki University of Technology Helsinki 02015 TKK Finland;
Department of Biochemistry and Food Chemistry University of Turku 20014 Turku Finland;
Fruit acids; Hippophaë rhamnoides L.; Malolactic fermentation (MLF); Sensory quality; Variety;
机译:在四种沙棘中进行苹果乳酸发酵
机译:沙棘汁中的苹果酸发酵
机译:沙棘浆果和相关产品(沙棘)中的叶酸含量:通过稳定同位素稀释测定法评估了LC-MS / MS对受加工和储存影响的叶酸维生素原稳定性的测定
机译:海沙棘(Hippopha?Rhamnoides L.)的干燥:提取物的开发
机译:沙棘浆果(沙棘(Hippophae rhamnoides L.ssp.sinensis)的惰性球体的收获后保存和干燥建模。
机译:加压乙醇和水连续回收脱脂沙棘浆果果渣馏分的植物化学组成抗氧化和抗增殖活性
机译:海鼠浆果浆果及相关产品(HippophaëramnoidesL. ssp)中的叶酸含量(rhamnoides):LC-MS / MS测定通过稳定同位素稀释测定评估的加工和储存影响的叶酸维生素稳定性的测定