机译:紫外线辐射减少苹果酒中的棒曲霉素
College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China Department of Food Science & Technology, New York State Agricultural Experiment Station, Cornell University, 630 West North Street, Geneva, New York 14456, USA;
Department of Food Science & Technology, New York State Agricultural Experiment Station, Cornell University, 630 West North Street, Geneva, New York 14456, USA;
Department of Food Science & Technology, New York State Agricultural Experiment Station, Cornell University, 630 West North Street, Geneva, New York 14456, USA;
College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China;
Department of Food Science & Technology, New York State Agricultural Experiment Station, Cornell University, 630 West North Street, Geneva, New York 14456, USA;
Department of Food Science & Technology, New York State Agricultural Experiment Station, Cornell University, 630 West North Street, Geneva, New York 14456, USA;
机译:浓缩液通过紫外线辐射降低苹果汁中的曲霉素含量以及苹果汁和苹果酒动力学降解模型的比较
机译:模型溶液,苹果酒和苹果汁中棒曲霉素降解的动力学。
机译:苹果品种对紫外线照射苹果酒中不同菌株O157:H7灭活的影响
机译:分散颗粒-液体(固-液)相流的建模及其在苹果酒紫外线糊化中的应用
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:苹果品种对紫外线照射苹果酒中不同菌株O157:H7灭活的影响
机译:苹果品种对紫外线照射苹果酒中不同菌株O157:H7灭活的影响