机译:脉冲光完全灭活整个大豆中的脂氧合酶,以及脉冲光对处理过的大豆产生的豆浆化学性质的影响
Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA;
Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA;
Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA;
Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA;
Electrophoresis; lipoxygenase; pulsed light; soya bean;
机译:改良工艺和脉冲光处理后的无脂氧合酶大豆的豆浆的感官评估和风味分析
机译:使用过热蒸汽的大豆脂氧合酶的热失活,产生低豆状味大豆牛奶
机译:温度和脉冲电场对豆脂脂氧合酶失活的综合影响
机译:冷压豆饼加工速溶豆浆中稠液与残渣分离的研究
机译:脉冲光或紫外线水辅助净化系统的开发与评价,用于在新鲜农产品上灭活沙门氏菌
机译:使用过热蒸汽的大豆脂氧酶的热灭活产生低豆状味大豆牛奶
机译:在大豆蛋白浓缩物中的转基因大豆事件GTS 40-3-2的监测和可追溯性及分离制剂