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机译:高压均匀化与番茄汁的超声处理:对类胡萝卜素的稳定性和体外生物的影响
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Engn Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Engn Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Engn Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Engn Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Engn Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Engn Shanghai 200240 Peoples R China;
Lycopene isomers; HPH; Ultrasound; Bioaccessibility; Comparative study;
机译:高压均匀化与番茄汁的超声处理:对类胡萝卜素的稳定性和体外生物的影响
机译:高压均质化对胡萝卜汁的果胶结构特征和类胡萝卜素生物的影响
机译:高压均质化与油加入红萝卜汁的类胡萝卜素生物的影响
机译:高强度脉冲电场或热处理对冷藏储存果汁豆浆饮料类胡萝卜素型材的影响
机译:用乳清蛋白增强酸果汁汁中的蛋白质消化率和抗氧化剂生物可接受性,其在体外消化期间受热电和高压加工的影响
机译:番茄汁在类胡萝卜素潴留和生物上的综合压力 - 温度效应
机译:番茄汁在类胡萝卜素潴留和生物上的综合压力 - 温度效应