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机译:高功率超声对草莓饮料微生物,酶和一些优质属性的影响
Sichuan Key Laboratory of Food Bio‐technology School of Food and Bioengineering Xihua UniversityChengdu China;
Sichuan Key Laboratory of Food Bio‐technology School of Food and Bioengineering Xihua UniversityChengdu China;
School of Biology and Basic Medical Sciences Soochow UniversitySuzhou China;
Sichuan Key Laboratory of Food Bio‐technology School of Food and Bioengineering Xihua UniversityChengdu China;
Sichuan Key Laboratory of Food Bio‐technology School of Food and Bioengineering Xihua UniversityChengdu China;
high‐power ultrasound; strawberry drink; microflora; β ‐glucosidase; color;
机译:高功率超声对草莓饮料微生物,酶和一些优质属性的影响
机译:高压CO_2处理对苹果汁菌群,酶及某些品质属性的影响
机译:草莓果实中与糖和酸有关的品质属性和酶活性:转化酶是主要的蔗糖水解酶
机译:超临界CO_2巴氏杀菌油天然微生物的影响及新切割椰子的优质属性
机译:大豆和益生菌对有无乳腺癌史的绝经后妇女粪便菌群和粪便酶活性的影响。
机译:用血浆官能化液体和超声组合治疗草鲤鱼(Ctenopharyngodon Idella)的新技术:对细菌失活和质量属性的影响
机译:功率超声对对流干燥草莓化学和物理化学质量指标的影响