机译:酶处理分离的奇异果金果胶的表征
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand,Faculty of Agriculture, Mataram University, Mataram, West Nusa Tenggara, Indonesia;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand,Department of Applied Science, Engineering, Science and the Built Environment, London South Bank University, 103 Borough Road, London,UK;
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand,Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand;
galacturonic acid; gold kiwifruit; molecular weight; pectin; pectin extraction; viscosity;
机译:金猕猴桃果渣果胶的提取与表征
机译:温度和pH值对绿色猕猴桃(猕猴桃),金猕猴桃(猕猴桃),猕猴桃(猕猴桃)和柿子(柿子柿)中草酸盐和果胶的提取的影响
机译:通过碱性和酶处理从红甜菜(Beta vulgaris L. van conditiva)中分离的富含果胶的产品的流变性能
机译:Pseudomonas syringae pv的分子特征。 actinidiae菌株从最近爆发的细菌溃疡爆发在意大利的Kiwifruit爆发
机译:在酸化的pH下分离大豆蛋白的果胶稳定作用。
机译:纤维素1.5L对奇异果金果胶理化特性的影响
机译:纤维素1.5L对奇异果金果胶理化特性的影响
机译:革兰氏阴性菌内毒素蛋白质部分的研究:酚类化合物内毒素苯酚处理酶促降解蛋白质部分的表征