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机译:弱有机酸盐的电活化溶液对蓝莓贮藏期间微生物质量和整体外观的影响
Institute of Nutrition and Functional Foods (INAF), Universite Laval, Quebec, QC, G1V 0A6, Canada,Department of Soil Sciences and Agri-Food Engineering, Universite Laval, Quebec, QC, G1V 0A6, Canada;
Institute of Nutrition and Functional Foods (INAF), Universite Laval, Quebec, QC, G1V 0A6, Canada,Department of Soil Sciences and Agri-Food Engineering, Universite Laval, Quebec, QC, G1V 0A6, Canada;
Institute of Nutrition and Functional Foods (INAF), Universite Laval, Quebec, QC, G1V 0A6, Canada,Department of Soil Sciences and Agri-Food Engineering, Universite Laval, Quebec, QC, G1V 0A6, Canada,Universite Laval, 2425 Rue de l'Agriculture, Pavilion P. Comtois, Quebec, QC, G1V 0A6, Canada;
Blueberries; Electro-activation; Post-harvest storage; Foodborne pathogens; Phytopathogenic fungi; Quality;
机译:钠,钾,镁和钙盐阳离子对全脂切达干酪存储期间的pH值,蛋白水解,有机酸和微生物种群的影响
机译:研究一种由电活化溶液和低热处理组成的新障碍技术对豌豆罐头和玉米品质以及微生物安全性的影响
机译:弱有机酸和盐对肌内结缔组织变性特性的影响。差示扫描量热法研究
机译:迷迭香提取物,有机酸盐和气调包装对冷藏食品即食汉堡牛排存储质量的综合影响
机译:硝酸盐作为盐沼沉积物有机物的微生物分解中的电子受体和碳储存的影响
机译:包含扁桃木和透明质酸的新型水性指甲增强溶液功效长达6个月以改善弱脆指甲的外观的临床和仪器客观证据
机译:钠,钾,镁和钙盐阳离子对全脂切达干酪贮藏期间pH,蛋白水解,有机酸和微生物种群的影响1