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机译:高压均质化和内源性果胶相关酶对番茄PUR茅e的影响αeα浓度和血清果胶结构
Laboratory of Food Technology Leuven Food Science and Nutrition Research Centre (LFoRCe) Department of Microbial and Molecular Systems (M2S) KU Leuven;
Laboratory of Food Technology Leuven Food Science and Nutrition Research Centre (LFoRCe) Department of Microbial and Molecular Systems (M2S) KU Leuven;
Laboratory of Food Technology Leuven Food Science and Nutrition Research Centre (LFoRCe) Department of Microbial and Molecular Systems (M2S) KU Leuven;
Laboratory of Food Technology Leuven Food Science and Nutrition Research Centre (LFoRCe) Department of Microbial and Molecular Systems (M2S) KU Leuven;
Laboratory of Food Technology Leuven Food Science and Nutrition Research Centre (LFoRCe) Department of Microbial and Molecular Systems (M2S) KU Leuven;
Tomato pur茅e consistency; Thermal treatment; Mechanical treatment; High pressure homogenization; Serum pectin structure; Endogenous pectin-related enzymes;
机译:高压均质化和内源性果胶相关酶对番茄PUR茅e的影响αeα浓度和血清果胶结构
机译:西兰花和胡萝卜泥中的果胶转化酶的热和高压稳定性:通过加工形成特定的内源酶群体。
机译:高速均质和高压均质对番茄渣纤维结构的影响
机译:基于果胶的纳米尺寸乳液,通过高压均质化制备
机译:高压均质化对非浓缩橙汁果胶结构及云稳定性的影响
机译:胡萝卜泥的刻意加工需要定制的血清果胶结构