机译:储存期间混浊剂对苹果汁品质的影响
Chemistry of flavour and aroma Dept, National Research Center, Tahrir St. Dokki, Cairo 12311, Ciza, Egypt;
rnFood Sci. Dept., Fac. of Agric., Ain Shams Univ. Cairo, Egypt;
Food Sci. Dept., Fac. of Agric., Ain Shams Univ. Cairo, Egypt;
Chemistry of flavour and aroma Dept, National Research Center, Tahrir St. Dokki, Cairo 12311, Ciza, Egypt;
Chemistry of flavour and aroma Dept, National Research Center, Tahrir St. Dokki, Cairo 12311, Ciza, Egypt;
Chemistry of flavour and aroma Dept, National Research Center, Tahrir St. Dokki, Cairo 12311, Ciza, Egypt;
Chemistry of flavour and aroma Dept, National Research Center, Tahrir St. Dokki, Cairo 12311, Ciza, Egypt;
cloudy apple juice; hydrocolloids; apple pomace; cloud stability; phenolic content and antioxidant activity;
机译:氨基乙氧基乙烯基甘氨酸和乙烯利对“美味”苹果和苹果汁在收获后和储存后的客观和感官品质的影响。
机译:在结肠癌发生的大鼠模型中,混浊的苹果汁比苹果多酚和苹果汁衍生的云部分更有效
机译:Chokerbery Juice浓缩物用作渗透溶液对储存过程中不同干燥苹果质量的影响
机译:加速储存过程中褐变和味道变化多云的苹果汁
机译:加工,储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化,感官品质和抗氧化性能的影响。
机译:冷血浆对阴天苹果汁中多酚氧化酶失活的影响及其对贮藏过程中果汁质量参数的影响
机译:氨基乙烯基乙烯基甘氨酸和乙烯基对收获和储存后“美味”苹果和苹果汁的客观和感官质量的影响