机译:热处理会改变糖浆(Annona squamosa L.)和刺果(Annona muricata L.)纸浆和花蜜的化学质量和感官特性
Dept. of Fruit and Vegetable Technology, Central Food Technological Research Inst., Mysore-570 020, Karnataka, India;
Dept. of Traditional Food and Sensory Science, Central Food Technological Research Inst., Mysore-570 020, Karnataka, India;
Dept. of Fruit and Vegetable Technology, Central Food Technological Research Inst., Mysore-570 020, Karnataka, India;
Annona squamosa; Annona muricata; astringency; bitterness; fruit pulp; phenolics; sensory properties; thermal; processing; nectar;
机译:HS-SPME从Soursop(Annona Muricata L.)纸浆的优化和提取挥发性化合物,重点对其特征影响化合物
机译:HS-SPME从Soursop(Annona Muricata L.)纸浆的优化和提取挥发性化合物,重点对其特征影响化合物
机译:酸辣炒酸奶的营养和感官品质
机译:Soursop Fruit的物理化学性质(Annona Muricata L.CV.Elita)Inposcort
机译:二甲双胍和Graviola的药代动力学使用HPLC及其生物活性在乳腺癌细胞系中留下提取物(Annona Muricata L.)
机译:加纳番荔枝番荔枝(Annona muricata L.(Soursop))的叶子和果肉的香精油的化学组成总酚含量和抗氧化活性
机译:Hs-spmE优化和从soursop(annona muricata L.)纸浆中提取挥发性化合物,重点是其特征性化合物