机译:红萝卜果胶作为功能性添加剂富集的级分:抗氧化剂和胶凝效应在款式可涂料的奇异水溶液乳液中
Univ Buenos Aires UBA Fac Ciencias Exactas & Nat ITAPROQ CONICET UBA Dept Ind Ciudad Univ C1428BGA Buenos Aires DF Argentina|Natl Res Council CONICET Buenos Aires DF Argentina;
Inst Nacl Tecnol Agr INTA Inst Tecnol Alimentos ITA CC-77 B1708WAB Moron Buenos Aires Argentina|Natl Res Council CONICET Buenos Aires DF Argentina;
Inst Nacl Tecnol Agr INTA Inst Tecnol Alimentos ITA CC-77 B1708WAB Moron Buenos Aires Argentina;
Univ Buenos Aires UBA Fac Ciencias Exactas & Nat ITAPROQ CONICET UBA Dept Ind Ciudad Univ C1428BGA Buenos Aires DF Argentina|Natl Res Council CONICET Buenos Aires DF Argentina;
Univ Buenos Aires UBA Fac Ciencias Exactas & Nat ITAPROQ CONICET UBA Dept Ind Ciudad Univ C1428BGA Buenos Aires DF Argentina|Natl Res Council CONICET Buenos Aires DF Argentina;
Orange-colored carrot pectin; Antioxidant carrot pectin; Gelling agent; Chia oil-in-water emulsion; Functional food additive;
机译:大功率超声预处理可从废弃的胡萝卜(Daucus carota L.)中高效提取富含果胶和抗氧化剂的馏分
机译:高功率超声预处理,以便有效提取丢弃胡萝卜(Daucus Carota L.)植物和抗氧化剂中富含果胶和抗氧化剂的分数
机译:基于胡萝卜果胶的抗氧化剂食用薄膜作为素食腰果的活性包装成熟的奶酪
机译:凝胶乳代替部分牛肉脂肪对模型体系肉乳功能和品质特性的影响
机译:用Chia(Salvia hispanica L.)和冷胶剂稳定的水包油乳液凝胶:技术和红外光谱表征