机译:猕猴桃和猕猴桃猕猴桃渗透脱水过程中的NMR和DSC水研究
Department of Food Science, Alma Mater Studiorum,University of Bologna,Campus of Food Science, Piazza Goidanich 60,47521, Cesena(FC), Italy;
Department of Food Science, Alma Mater Studiorum,University of Bologna,Campus of Food Science, Piazza Goidanich 60,47521, Cesena(FC), Italy;
Department of Food Science, Alma Mater Studiorum,University of Bologna,Campus of Food Science, Piazza Goidanich 60,47521, Cesena(FC), Italy;
Department of Food Science, Alma Mater Studiorum,University of Bologna,Campus of Food Science, Piazza Goidanich 60,47521, Cesena(FC), Italy;
Faculty of Food Science,Department of Food Engineering and Process Management,Warsaw University of Life Sciences,Warsaw, Poland;
Department of Food Science, Alma Mater Studiorum,University of Bologna,Campus of Food Science, Piazza Goidanich 60,47521, Cesena(FC), Italy;
Department of Food Science, Alma Mater Studiorum,University of Bologna,Campus of Food Science, Piazza Goidanich 60,47521, Cesena(FC), Italy;
机译:渗透脱水对猕猴桃猕猴桃的影响:NMR和超微结构研究的结合
机译:使用对绿色奇异果具有食物过敏性的个体血清,评估IgE与强壮猕猴桃,黄金猕猴桃和绿色猕猴桃猕猴桃以及加工过的坚硬猕猴桃浓缩蛋白的结合。
机译:使用对绿色奇异果有食物过敏的个体血清,评估IgE与强壮猕猴桃,金猕猴桃和绿色猕猴桃猕猴桃以及加工过的坚硬猕猴桃浓缩物蛋白质的结合
机译:优化渗透脱水作为猕猴桃干燥处理初步步骤(Actinidia Chinensis P.)
机译:西瓜皮渗透性脱水。
机译:Kiwifruit(Actinidia Deliciosa)的渗透脱水和对流干燥 - 超声波对工艺动力学和产品质量的影响
机译:用测序使用基因分型施工六倍体猕猴桃(Actinidia Chinensis var。Deliciosa)的高密度遗传图谱