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机译:菠萝汁加工过程中风味品质的变化
Department of Food Technology Federal University of Ceara Fortaleza, Ceara, Brazil;
Embrapa Tropical Agroindustry Rua Dra. Sarah Mesquita, 2270, Pici CEP 60511-110 Fortaleza, Ceara, Brazil;
Department of Food Technology Federal University of Ceara Fortaleza, Ceara, Brazil;
Department of Chemical Engineering Federal University of Sergipe Sao Cristovdo, Sergipe, Brazil;
Embrapa Tropical Agroindustry Rua Dra. Sarah Mesquita, 2270, Pici CEP 60511-110 Fortaleza, Ceara, Brazil;
机译:加工工艺对菠萝汁品质的影响
机译:热处理对菠萝汁品质下降的影响
机译:在果汁的加工和储存过程中,风味会发生变化。 I.加工和储存果汁的标记。
机译:加工和新挤压'哈姆林'橙汁风味质量的比较
机译:热处理橙汁的风味稳定性和异味
机译:菠萝汁在鱼类消化过程中致癌性肝Flu的采集中的应用
机译:Lactobacillus Reuterilr12的益生菌和抗氧化剂潜力与菠萝酱和菠萝味鸡蛋牛奶酸奶酸奶酸奶酸奶酸奶的质量分析