机译:射频热烫对马铃薯多酚氧化酶,减肥,质地,颜色和微结构的影响
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;
Radio frequency heating; Blanching; Potato; Polyphenol oxidase; Physicochemical properties;
机译:射频辅助深黑色对马铃薯多酚氧化酶,微观结构,物理特性和淀粉含量的影响
机译:马铃薯切片的热水和蒸汽热烫处理对多酚氧化酶活性的影响
机译:低温热烫控制整个马铃薯中的多酚氧化酶
机译:几丁质对香蕉片渗透脱水过程中颜色和多酚氧化酶活性的影响
机译:在商业规模的冷冻蔬菜大豆建模期间,热烫对颜色,质地和氯化钠含量的影响。
机译:射频加热对酸奶的影响II:微观结构和质地
机译:切割马铃薯热水和蒸汽漂移对多酚氧化酶活性的影响