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机译:有机酸含量,抗氧化能力和发酵动力学的成熟椰子(Cocos Nucifera)Saccharomyces CereVisiae D254发酵的水
Hainan Univ Coll Food Sci &
Technol Haikou 570228 Hainan Peoples R China;
Hainan Univ Coll Food Sci &
Technol Haikou 570228 Hainan Peoples R China;
Hainan Univ Coll Food Sci &
Technol Haikou 570228 Hainan Peoples R China;
Hainan Univ Coll Food Sci &
Technol Haikou 570228 Hainan Peoples R China;
Hainan Univ Coll Food Sci &
Technol Haikou 570228 Hainan Peoples R China;
Hainan Univ Coll Food Sci &
Technol Haikou 570228 Hainan Peoples R China;
Hainan Univ Coll Food Sci &
Technol Haikou 570228 Hainan Peoples R China;
matured coconut water; Saccharomyces cerevisiae D254; kinetic models; antioxidant capacity; organic acids;
机译:有机酸含量,抗氧化能力和发酵动力学的成熟椰子(Cocos Nucifera)Saccharomyces CereVisiae D254发酵的水
机译:从未成熟,成熟和过成熟的椰子获得的椰子水中的多酚氧化酶和过氧化物酶的组成,理化性质和热灭活动力学
机译:椰子(Cocos nucifera L.)胚乳中溶血磷脂酸酰基转移酶在酿酒酵母和烟草中的功能异源表达
机译:亚甲基蓝亚甲基甲基含废磨碎椰子(Cocos Nucifera)的动力学和等温线吸附研究
机译:四个酿酒酵母难以发酵霞多丽果汁的发酵性能。
机译:通过酿酒酵母的低酒精发酵提高成熟椰子水的质量:抗氧化剂和挥发性物质
机译:温度和抗坏血酸对椰子水(Cocos nucifera L.)条件下的物理化学稳定性和酶活性的影响温度和抗坏血酸对椰子水(Cocos nucifera L.)的理化稳定性和酶活性的影响无菌填充