机译:不同成熟度的果实中奇异果金果胶的表征及提取方法
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand,School of Agricultural and Wine Sciences, Charles Sturt University, Australia;
Institute of Fundamental Sciences, Massey University, Palmerston North, New Zealand;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand,Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand;
Gold kiwifruit; Fruit maturity; High-methoxyl pectin; Galacturonic acid; Viscosity;
机译:温度和pH值对绿色猕猴桃(猕猴桃),金猕猴桃(猕猴桃),猕猴桃(猕猴桃)和柿子(柿子柿)中草酸盐和果胶的提取的影响
机译:金猕猴桃果渣果胶的提取与表征
机译:纤维素1.5L对奇异果金果胶理化特性的影响
机译:来自西番莲果皮的果胶的提取与表征
机译:新型食品加工方法对猕猴桃组分过敏性和营养属性的影响
机译:纤维素1.5L对奇异果金果胶理化特性的影响
机译:纤维素1.5L对奇异果金果胶理化特性的影响