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机译:蔗糖和乳酸钙溶液对半饱和甜瓜片的结构变化,力学性能和传感性能的影响
Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, UNICAMP, CEP 13083-862, Campinas, SP, Brazil;
Department of Botany, Biology Institute, State University of Campinas, Brazil;
Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas, Brazil;
Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil;
melon; calcium salt; sucrose; osmotic dehydration; sensory analysis; light microscopy;
机译:蔗糖和乳酸钙溶液对水合甜瓜片的结构变化,力学性能和感官偏好
机译:乳酸钙真空浸渍对葡萄柚渗透脱水动力学及品质的影响
机译:哈密瓜(Cucumis melo var。saccharinus)在不同储存温度下乳酸和蔗糖代谢网络的通量控制分析
机译:粪便粪粪和乳酸钙混凝土的力学性能
机译:CO2活性低石灰硅酸钙粘合剂的反应动力学,微观结构特征和力学性能
机译:在妊娠和泌乳母猪中添加谷氨酸钠的饮食可改善断奶后猪的鲜味和甜味溶液的偏好阈值和感官动机摄入量
机译:添加乳酸钙的蔗糖或麦芽糖溶液中水合甜瓜的力学性能和细胞结构