机译:灭活酵母粉吸附苹果汁中的棒曲霉素的能力
Northwest Agriculture and Forestry University, College of Food Science and Engineering, Yangling 712100, People's Republic of China;
Northwest Agriculture and Forestry University, College of Food Science and Engineering, Yangling 712100, People's Republic of China;
Northwest Agriculture and Forestry University, College of Food Science and Engineering, Yangling 712100, People's Republic of China;
Northwest Agriculture and Forestry University, College of Food Science and Engineering, Yangling 712100, People's Republic of China;
机译:嵌入琼脂气凝胶中的硫醇官能化灭活酵母可高效吸附苹果汁中的棒曲霉素
机译:灭活的脂环酸杆菌属菌种降低苹果汁中的Patulin。
机译:使用灭活的乳酸菌去除苹果汁中的棒曲霉素。
机译:Apple品种对苹果果汁浓缩物鉴定鉴定的影响
机译:Patulin:密歇根州苹果酒和果汁的监视以及影响其在苹果产品中的生产和浓度的因素。
机译:与食品级添加剂碳酸氢钠,醋,碳酸氢钠和醋的混合物,柠檬酸,发酵粉和紫外线照射相比,减少苹果汁中棒曲霉素的含量
机译:从凯菲尔籽粒中分离的杀灭乳酸菌的施坦蛋白的吸附机制
机译:新鲜落叶水果(苹果,梨和葡萄)和浓缩苹果汁:世界市场与贸易,2009年1月