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机译:热和交替热加工对凉瓜汁的影响
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), Sangrur 148106, Punjab, India;
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), Sangrur 148106, Punjab, India;
Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar 125001, Haryana, India;
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), Sangrur 148106, Punjab, India;
机译:微波结合超声处理对葫芦(Lagenaria SiCeraria)汁的抗抗化和营养特性的影响
机译:离心和微滤对瓶装果汁的初次澄清的比较
机译:热烫和超声处理对葫芦汁(Lagenaria siceraria)汁品质参数的综合影响
机译:通过交替热波法进行空间电荷测量:改进数据处理的热分析和模拟
机译:热处理橙汁的风味稳定性和异味
机译:传统和欧姆热烫后葫芦汁中总酚含量和颜色的变化
机译:评估由于食用苦瓜汁(Lagenaria siceraria)汁对健康的影响