机译:超高压均质处理对豆浆生物活性成分的影响
Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentacio Torribera, University of Barcelona, Avda.Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain;
Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentacio Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain;
Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentacio Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain;
Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentacio Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain;
Soy milk; UHPH; Phytosterols; Tocopherols; Polyamines; Isoflavones;
机译:耻垢分枝杆菌的评估可作为牛奶中巴氏灭菌法目的的高静水压力和超高压均质化处理效果的指标
机译:超高压均质处理对橙汁生物活性成分和抗氧化活性的影响
机译:超高压均质牛奶中挥发性化合物的表征
机译:超高压均质化(UHPH)蔬菜阵雨:改善卫生和胶体稳定性
机译:通过中压紫外线对预处理的地表水和地下水进行处理,可形成遗传毒性化合物。
机译:高压均质化参数对黑醋栗汁的物理化学特性生物活性化合物含量和抗氧化能力的影响
机译:中等入口温度在超高压均质化处理对牛奶物理化学和感官特征的影响