机译:水下冲击波预处理工艺可提高胡萝卜汁的类胡萝卜素含量和产量
Kumamoto Univ, Grad Sch Sci & Technol, Chuo Ku, 2-39-1 Kurokami, Kumamoto 8608555, Japan|Osaka Sanit Co Ltd, Yodogawa Ku, Shin Osaka Pk Side Bldg 2F,3-8-21 Nishinakajima, Osaka, Osaka 5320011, Japan;
Okinawa Coll, Natl Inst Technol, 905 Henoko, Nago City, Okinawa 9052192, Japan;
Okinawa Coll, Natl Inst Technol, 905 Henoko, Nago City, Okinawa 9052192, Japan;
Kumamoto Univ, Grad Sch Sci & Technol, Chuo Ku, 2-39-1 Kurokami, Kumamoto 8608555, Japan|Okinawa Coll, Natl Inst Technol, 905 Henoko, Nago City, Okinawa 9052192, Japan;
Kumamoto Univ, Inst Pulsed Power Sci, Chuo Ku, 2-39-1 Kurokami, Kumamoto 8608555, Japan;
Okinawa Coll, Natl Inst Technol, 905 Henoko, Nago City, Okinawa 9052192, Japan;
Carrot; Underwater shockwave; Juice extraction; Polyphenol; Carotenoid; Antioxidant;
机译:使用响应面方法优化酶法工艺参数以提高胡萝卜(Daucus carota L.)的果汁产量。
机译:使用响应面方法优化酶法工艺参数以提高胡萝卜(Daucus carota L.)的果汁产量。
机译:Meloidogyne Incognita,Arrercaria Dauci和Rhizoctonia Solani对胡萝卜生长,叶绿素和类胡萝卜素含量和疾病进展的影响(Daucus Carota L.)
机译:红龙果(Hyloceryus Polyhizus)和胡萝卜(Daucus Carota L.)的乙醇提取物的细胞保护和抗氧化作用
机译:类胡萝卜素途径结构基因和主要基因QTL的遗传图谱,用于在野生和家养胡萝卜(Daucus carota L.)中积累类胡萝卜素。
机译:水下冲击波预处理工艺可提高田中提取的柑橘汁的香气
机译:水下冲击波预处理过程,改善柑橘Junos Tanaka(Yuzu)果汁的气味