机译:苹果汁的渐进冷冻浓缩及其在生产新型苹果酒中的应用
Ishikawa Prefectural Univ, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan;
Univ Sri Jayewardenapura, Dept Food Sci & Technol, Nugegoda, Sri Lanka;
Ishikawa Prefectural Univ, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan;
Ishikawa Prefectural Univ, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan;
Ind Res Inst Ishikawa, Food & Chem Dept, Kanazawa, Ishikawa 9208203, Japan;
Ind Res Inst Ishikawa, Food & Chem Dept, Kanazawa, Ishikawa 9208203, Japan;
Ind Res Inst Ishikawa, Food & Chem Dept, Kanazawa, Ishikawa 9208203, Japan;
Ishikawa Agr & Forestry Res Ctr, Kanazawa, Ishikawa 9203198, Japan;
Ishikawa Agr & Forestry Res Ctr, Kanazawa, Ishikawa 9203198, Japan;
Maywa Co Ltd, Kanazawa, Ishikawa 9200052, Japan;
Progressive freeze-concentration; Apple juice; Organic acid distribution; Flavor profile; Apple wine; Chaptalization;
机译:使用苹果汁生产苹果葡萄酒和浓缩苹果葡萄酒及其质量特征
机译:异常柳条杆菌和膜毕赤酵母杀伤毒素对高糖汁苹果酒发酵和化学成分的影响
机译:红肉苹果生产红苹果汁液中花青素和多酚的降解动力学
机译:响应表面方法论优化苹果汁的逐步冻结浓度
机译:超滤和反渗透在苹果汁澄清浓缩中的应用(膜处理)。
机译:微囊化长双歧杆菌与美国大黄素在鲜牛奶豆腐和菠萝汁中的应用
机译:苹果汁的渐进式冷冻浓度及其生产新型苹果葡萄酒
机译:新鲜落叶水果(苹果,梨和葡萄)和浓缩苹果汁:世界市场与贸易,2009年1月