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Optimization of goat milk vacuum-assisted block freeze concentration using response surface methodology and NaCl addition influence

机译：使用响应面方法和NaCL加法影响优化山羊牛奶真空辅助块冷冻浓度

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Maria Helena Machado Canella; Adriana Dantas; Mónica Blanco; Mercè Raventós; Eduard Hernandez; Elane Schwinden Prudencio;
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年度 2020
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1. Optimization of goat milk vacuum-assisted block freeze concentration using response surface methodology and NaCl addition influence [J] . LWT-Food Science & Technology . 2020,第期

机译：使用响应面方法和NaCL添加影响，优化山羊牛奶真空辅助块冷冻浓度
2. Production of Angiotensin-I-Converting Enzyme inhibitory peptide from goat milk casein: optimization conditions of complex protease hydrolysate by response surface methodology and purification [J] . Li Chen, Juan Wang, Guowei Shu, Emirates Journal of Food and Agriculture . 2018,第9期

机译：从山羊奶酪蛋白生产血管紧张素转化酶抑制肽：响应面法和纯化法优化复杂蛋白酶水解产物的条件
3. Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology [J] . Guowei Shu, Xiaoyu Shi, He Chen, Molecules . 2017,第11期

机译：响应面分析法优化保加利亚乳杆菌LB6发酵ACE抑制肽的山羊乳
4. Optimization of Progressive Freeze Concentration on Apple Juice via Response Surface Methodology [C] . S Samsuri, N A Amran, M Jusoh International Conference on Global Sustainability and Chemical Engineering . 2018

机译：响应表面方法论优化苹果汁的逐步冻结浓度
5. Application of response surface methodology in the development of gluten-free bread with yellow pea flour addition. [D] . Jeradechachai, Thunyaporn. 2012

机译：响应面方法在添加黄豌豆粉的无麸质面包开发中的应用。
6. Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology [O] . Guowei Shu, Xiaoyu Shi, He Chen, 2017

机译：响应面法优化保加利亚乳杆菌LB6发酵产生ACE抑制肽的山羊乳。
7. Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology [O] . Guowei Shu, Xiaoyu Shi, He Chen, 2017

机译：采用响应面法优化保加利亚乳杆菌LB6发酵aCE抑制肽对山羊奶的影响

Optimization of goat milk vacuum-assisted block freeze concentration using response surface methodology and NaCl addition influence

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