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机译:用于准备饮用沙巴蛇草汁的高压加工处理
Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia;
Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia;
Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia;
Food Biotechnology Research Centre Agro-Biotechnology Institute Malaysia Serdang Malaysia;
Food Biotechnology Research Centre Agro-Biotechnology Institute Malaysia Serdang Malaysia;
Plant Biotechnology Research Centre Agro-Biotechnology Institute Malaysia Serdang Malaysia;
Faculty of Health and Environmental Science Auckland University of Technology Auckland New Zealand;
National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan;
机译:果汁高压处理低成本高压果汁加工的新解决方案
机译:高压加工和热处理对石榴汁的理化特性和生物活性成分的影响
机译:高压加工与温和常规热处理相结合对胡萝卜汁微生物稳定性和品质的比较研究
机译:来自芦荟,柑橘Hystrix,沙巴蛇草和Zingiber Officinale的植物提取物的抗微生物活性对抗皮肤植物中的稻瘟病疾病
机译:用乳清蛋白增强酸果汁汁中的蛋白质消化率和抗氧化剂生物可接受性,其在体外消化期间受热电和高压加工的影响
机译:在收获年龄和收获频率的情况下Sabah Snake草(Clinacanthus Nutann L.)的牧草产量抗氧化活性植物化合物和生物活性化合物的变化
机译:高压加工和热处理影响发酵石榴汁的物理化学性质及生物活性化合物