机译:将浆果果汁浓缩物和副产物提取物添加到糖溶液对蛋白酶脱水和苹果感觉特性的影响
WULS SGGW Fac Food Sci Dept Food Engn &
Proc Management 159c Nowoursynowska St PL-02776 Warsaw Poland;
RISE Res Inst Sweden Agrifood &
Biosci Box 5401 S-40229 Gothenburg Sweden;
WULS SGGW Fac Food Sci Dept Food Engn &
Proc Management 159c Nowoursynowska St PL-02776 Warsaw Poland;
Warsaw Univ Life Sci Fac Food Sci Dept Biotechnol Microbiol &
Food Evaluat Div Food Qual Evaluat SGGW 159c Nowoursynowska St PL-02776 Warsaw Poland;
WULS SGGW Fac Food Sci Dept Food Engn &
Proc Management 159c Nowoursynowska St PL-02776 Warsaw Poland;
WULS SGGW Fac Food Sci Dept Food Engn &
Proc Management 159c Nowoursynowska St PL-02776 Warsaw Poland;
WULS SGGW Fac Food Sci Dept Food Engn &
Proc Management 159c Nowoursynowska St PL-02776 Warsaw Poland;
Apple; Bilberry juice; Chokeberry juice; Ethanol bilberry extract; Peleg's model; By-product;
机译:将浆果果汁浓缩物和副产物提取物添加到糖溶液对蛋白酶脱水和苹果感觉特性的影响
机译:Chokerbery Juice浓缩物用作渗透溶液对储存过程中不同干燥苹果质量的影响
机译:苹果在糖醇和二羟基丙酮(DHA)溶液中的渗透脱水模型
机译:Apple品种对苹果果汁浓缩物鉴定鉴定的影响
机译:脱水浆果和苹果汁中的多酚含量和抗氧化活性。
机译:在糖溶液中添加浆果浓缩汁和副产物提取物对苹果的渗透脱水和感官特性的影响
机译:不同干燥方法对渗透脱水菠萝切片感官特性的影响