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Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

机译：从Acerola和番茄的营养丰富的番茄酱（Nutri-ketchup）中加工和差异混合对质量特征的影响

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Anand Prakash; S. H. Prabhudev; M. R. Vijayalakshmi; Maya Prakash; Revathy Baskaran;
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年度 2016
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1. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato [J] . Prakash Anand, Prabhudev S. H., Vijayalakshmi M. R., Journal of Food Science and Technology . 2016,第8期

机译：加工和差异混合对金银花和番茄中营养丰富的番茄酱（Nutri-Ketchup）品质特性的影响
2. Effect of tomato cultivars, honey finisher and processing methods on quality of tomato ketchup [J] . M. Temesgen, T. S. Workneh, G. Bultossa African Journal of Biotechnology . 2011,第80期

机译：番茄品种，蜜育肥和加工方法对番茄酱品质的影响
3. New Functions of Ceriporia lacerata HG2011: Mobilization of Soil Nitrogen and Phosphorus and Enhancement of Yield and Quality of Ketchup-Processing Tomato [J] . Yin Jie, Yuan Ling, Huang Jianguo Journal of Agricultural and Food Chemistry . 2021,第14期

机译：Ceriporia Lacerata HG2011的新功能：动员土氮和磷，提高番茄酱加工番茄产量和品质
4. Evolution Process Characteristics of and Differential Enrichment of Oil and Gas in Deep Water Gravity Flow Sandstone Taking the MD Oilfield of the Eocene Shahejie Formation in the Huanghua Depression of Beidagang as an Example [C] . Jian-yang Chen, Hui Wang, Da-wang Liu International Field Exploration and Development Conference . 2020

机译：深水重力流动砂岩中石油和气体鉴别富集的进化过程特征，以北京黄花坳陷为例，为麦田坳陷MD油田为例
5. Processing Technology for Improving the Quality of Tomato Product and Developing a Value-added Tomato Processing Derivative [D] . Adyatni, Irma. 2018

机译：提高番茄产品质量和开发增值番茄加工衍生物的加工技术
6. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato [O] . Anand Prakash, S. H. Prabhudev, M. R. Vijayalakshmi, 2016

机译：加工和差异混合对金银花和番茄中营养丰富的番茄酱（Nutri-Ketchup）品质特性的影响
7. Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup [O] . Md. Khayrul Alam, Maruf Ahmed, Mst Sorifa Akter, 2015

机译：羧甲基纤维素和淀粉作为增稠剂对番茄酱品质的影响

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

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