机译:椰子水的高压二氧化碳巴氏灭菌法:具有高营养和感官品质的运动饮料
Department of Industrial Engineering, University of Trento, via Sommarive 9, 38123 Trento, Italy;
Department of Industrial Engineering, University of Trento, via Sommarive 9, 38123 Trento, Italy;
Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 S. Michele all'Adige, Trento, Italy;
Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 S. Michele all'Adige, Trento, Italy;
Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 S. Michele all'Adige, Trento, Italy;
Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 S. Michele all'Adige, Trento, Italy;
Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 S. Michele all'Adige, Trento, Italy;
Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 S. Michele all'Adige, Trento, Italy;
Department of Industrial Engineering, University of Trento, via Sommarive 9, 38123 Trento, Italy;
Coconut water; High Pressure Carbon Dioxide; Pasteurization; Natural microbial flora; Sensory properties; Volatile compounds;
机译:巴氏杀菌对椰子(Cocos nucifera L.)水的挥发性化合物和感官特性的影响:热与高压二氧化碳巴氏杀菌
机译:大功率超声波辅助的鲜切椰子高压二氧化碳巴氏杀菌:微生物和理化研究
机译:超临界二氧化碳结合大功率超声:椰子水巴氏灭菌的有效方法
机译:高压二氧化碳酿酒渣粉共法的设计
机译:用高压二氧化碳技术处理椰子水。
机译:用超高温灭菌牛奶未经巴氏杀菌的椰子水和经巴氏杀菌的椰子水扩展的液态和冷冻贮藏的刺槐精液
机译:椰子粒状活性炭预处理对重力驱动过程中膜过滤的影响,以改善饮用水质量