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
Chinese Acad Agr Sci Key Lab Agroprod Proc Minist Agr &
Rural Affairs Inst Food Sci &
Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Key Lab Agroprod Proc Minist Agr &
Rural Affairs Inst Food Sci &
Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Key Lab Agroprod Proc Minist Agr &
Rural Affairs Inst Food Sci &
Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Key Lab Agroprod Proc Minist Agr &
Rural Affairs Inst Food Sci &
Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Key Lab Agroprod Proc Minist Agr &
Rural Affairs Inst Food Sci &
Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Key Lab Agroprod Proc Minist Agr &
Rural Affairs Inst Food Sci &
Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Key Lab Agroprod Proc Minist Agr &
Rural Affairs Inst Food Sci &
Technol Beijing 100193 Peoples R China;
Shenyang Agr Univ Coll Food Sci Shenyang 110866 Liaoning Peoples R China;
High pressure homogenization; Carotenoid bioaccessibility; Water-soluble pectin; Carrot juice;
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:与果汁相关的水溶性果胶特性和通过高压均质处理的油和乳液混合果汁中生物活性化合物的生物利用度
机译:果汁相关水溶性果胶特征和油和乳液生物活性化合物的生物可接受性掺入高压均质化加工的混合汁
机译:西番莲果汁和果胶对紫色院长长豆腐特性的影响
机译:果胶甲酯酶和pH值对胡萝卜汁云稳定性的影响
机译:高压均质化对非浓缩橙汁果胶结构及云稳定性的影响
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