机译:储存过程中桃汁物理化学参数的非酶促褐变和变化的动力学建模
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci &
Technol Key Lab Agroprod Proc Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Non-enzymatic browning; Kinetic model; Peach juice; Color; 5-HMF;
机译:储存过程中桃汁物理化学参数的非酶促褐变和变化的动力学建模
机译:胡萝卜汁浓缩过程中非酶褐变的动力学分析。
机译:等温和动态加热条件下水分活性不同的苹果汁浓缩物非酶促褐变的动力学模型
机译:LIS-100阳离子交换树脂的动力学,去除澄清苹果汁中非酶促褐变的反应底物
机译:马铃薯:组成,非酶促褐变和花青素。
机译:桃汁贮藏过程中非酶褐变动力学模型及理化参数变化
机译:超声处理期间抗坏血酸降解和橙汁非酶促褐变的定量建模方法