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机译:微波辅助提取对酸樱桃马拉斯卡花梨中花色苷和酚酸的分离作用
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
Microwave assisted extraction; Anthocyanins; Phenolic acids; Sour cherry;
机译:气相等离子体处理对酸樱桃木薯汁的花色苷和酚酸含量的影响
机译:成熟度和地理区域对酸樱桃(李子 i>变种marasca)花色苷含量的影响。
机译:成熟期和地理区域对酸樱桃(李属樱桃)花色苷含量的影响
机译:不同方法脱水制得的酸樱桃果的干燥动力学和质量
机译:连锁图的构建和甜(Prunus avium L.)和酸(Prunus cerasus L.)樱桃的果实大小分析。
机译:包装材料和贮藏条件对冻干酸樱桃(李子樱桃变种)的多酚稳定性颜色和感官特性的影响
机译:包装材料及储存条件对多酚稳定性,冻干酸樱桃的颜色和感觉特性的影响(Prunus cerasus var。Marasca)