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机译:渗透脱水剂对蜜饯水果质地的影响
CQ‐VR Chemistry Research Centre Department of Biology and Environment Universidade de Trás‐os‐Montes e Alto Douro Portugal;
Chemistry Department Universidade de Trás‐os‐Montes e Alto Douro Vila Real Portugal;
Chemistry Department Universidade de Trás‐os‐Montes e Alto Douro Vila Real Portugal;
Chemistry Department Universidade de Trás‐os‐Montes e Alto Douro Vila Real Portugal;
Chemistry Department Universidade de Trás‐os‐Montes e Alto Douro CQ‐VR Chemistry Research Centre Vila Real Portugal;
Candying; osmotic dehydration; fructooligosaccharides; galactooligosaccharides; fructose; sorbitol and maltitol; sensorial evaluation; textural characteristics;
机译:渗透脱水过程参数对蜜饯南瓜品质的影响。
机译:高静水压压力(HHP)对渗透脱水糖尿病果实(Prunus Mumh)抗氧化和挥发性能的影响
机译:普通话的渗透脱水:渗透剂对行为和产品质量的影响
机译:渗透剂浓度和干燥温度对柚渗透渗透的影响
机译:在连续流动的介质喷雾条件(MWODS)下,苹果(Red Gala)的微波渗透脱水,以提高水分传输速率和产品质量。
机译:预处理方法对脱水木瓜蜜饯贮藏品质的影响
机译:渗透脱水对生物活性化合物,抗氧化能力,果蔬颜色和质地的影响:综述