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机译:高压处理对杨梅汁贮藏过程中花色苷,抗坏血酸和颜色稳定性的影响
College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, ChinaKey Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, China;
College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, ChinaKey Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, China;
College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, ChinaKey Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, China;
College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, ChinaKey Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, China;
College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, ChinaKey Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, China;
High pressure processing; Anthocyanin; Ascorbic acid; Color; Storage; Kinetics;
机译:储存过程中高压加工的血橙汁的花色苷和抗坏血酸的稳定性。
机译:如何提高杨梅汁的颜色质量:果汁加工对杨梅花色苷和多酚的影响
机译:基于分形分析和红,绿,绿的人工神经网络(ANN)和偏最小二乘回归(PLSR)预测红杨梅汁储存期间花色苷,抗坏血酸,总酚,类黄酮和抗氧化活性的变化和蓝色(RGB)强度值
机译:铝(III) - alginate固定化酵母增强了杨梅(Myrica Rubra)红酒发酵期间的花青素稳定性
机译:通过替代加工和存储技术,改善蔓越莓汁鸡尾酒中的颜色,总酚,类黄酮和抗坏血酸的稳定性。
机译:三种酚酸对杨梅花色苷颜色和热稳定性的络合作用
机译:糖和抗坏血酸在储存过程中添加糖和抗坏血酸对高压加工草莓汁的效果