机译:低糖混合果果酱中各种甜味剂的分析:等效甜度,时间强度分析和验收测试
Food Science Department, Federal University of Lavras, Campus Universitario, Postcode 3037, CEP 37200-000, Lavras/MG, Brazil;
Food Science Department, Federal University of Lavras, Campus Universitario, Postcode 3037, CEP 37200-000, Lavras/MG, Brazil;
Food Science Department, Federal University of Lavras, Campus Universitario, Postcode 3037, CEP 37200-000, Lavras/MG, Brazil;
Food and Nutrition Department, Faculty of Food Engineering, University of Campinas, Campus Universitario Zeferino Vaz - Cidade Universitaria, CEP 13083-970, Campinas/SP, Brazil;
Food Science Department, Federal University of Lavras, Campus Universitario, Postcode 3037, CEP 37200-000, Lavras/MG, Brazil;
Food Science Department, Federal University of Lavras, Campus Universitario, Postcode 3037, CEP 37200-000, Lavras/MG, Brazil;
Equivalent sweetness; mixed fruit jam; sweeteners; time-intensity;
机译:浓缩咖啡中的高强度甜味剂:理想和相当的甜度和时间强度分析
机译:用莱鲍拉索替代培养皿食品替代素:当量甜味,物理化学分析,微生物评估和验收测试
机译:残差分析在估算橙汁中低热量甜味剂的当量甜度中的应用
机译:桑树营养价值和花青素和罗塞尔混合水果果酱
机译:Monilinia Laxa Aderh的三分之一的植物植物化学分析及抗氧化能力。 和Ruhl =甜樱桃果实感染Monilinia Laxa Aderh的植物化学分析和抗氧化能力。 和鲁尔
机译:不同甜味剂的百香果汁:通过描述性分析和接受的感官特征
机译:不同甜味剂的百香果汁:通过描述性分析和接受的感官特征
机译:无脊椎动物控制剂专业农药问题分析 - 功效试验方法Ⅰ。叶面处理Ⅰ(落叶果树,小果实,柑橘和亚热带水果,树坚果)