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机译:感应法研究电场对鲜切苹果钙含量的影响
Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China;
Wilmar Shanghai Biotechnol Res & Dev Ctr Co Ltd, 118 Gaodong Rd, Shanghai 200137, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China|Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China|Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, 1800 Lihu Rd, Wuxi 214122, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China|Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China|Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, 1800 Lihu Rd, Wuxi 214122, Peoples R China;
Electric transformer concept; Inductive methodology; Calcium fortification; Fresh-cut apple;
机译:脉冲电场引起的鲜切苹果代谢反应
机译:旋转磁场和流动的Ca2 +溶液对鲜切苹果钙吸收速率的影响
机译:通过脉冲电场提高羟基肉桂酸和黄烷-3-醇含量,而不影响苹果的品质属性
机译:用姜黄素掺入多糖复合材料的特征在鲜切苹果中的应用
机译:MCP对鲜切苹果质量的影响以及MCP控释装置的发展。
机译:包膜后鲜切苹果的质量控制
机译:亚氯酸钠与氯化钙和抗坏血酸钙对鲜切青苹果微生物数量,褐变和品质的影响