首页> 外文OA文献 >Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

【2h】

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

机译：焦糖调味率和饮用牛奶饮料的性能补充含有这些微胶囊的咖啡

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Gur-Yoo Kim; Jaehak Lee; Seungtae Lim; Hyojin Kang; Sung-Il Ahn; Jin-Woo Jhoo; Chang-Six Ra;
展开▼
作者单位

展开▼
年度 2019
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor [J] . Kenneth G. Vogel Ⅲ, B. G. Carter, N. Cheng, Journal of dairy science . 2021,第10期

机译：即食蛋白质饮料：牛奶蛋白浓度的影响和类型对味道
2. Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages [J] . Bucking M, Steinhart H Journal of Agricultural and Food Chemistry . 2002,第6期

机译：顶空GC和感官分析表征了不同乳添加剂对咖啡饮料风味释放的影响
3. Effect of product attribute beliefs of ready-to-drink coffee beverages on consumer-perceived value and repurchase intention [J] . Wang Edward S-T., Yu Jia-Rong British Food Journal . 2016,第12期

机译：即饮咖啡饮料的产品属性信念对消费者感知价值和回购意向的影响
4. MICROENCAPSULATION OF VITAMIN C BY INTERFACIAL/EMULSION REACTION:CHARACTERIZATION OF RELEASE PROPERTIES OF MICROCAPSULES [C] . Haixia Wang, Haifeng Shi, Agnes C.Cheung, . 2010

机译：界面/乳液反应微胶囊化维生素C：表征微胶囊的释放特性
5. Protein Amount and Milk Protein Ingredient Effects on Sensory and Physicochemical Properties of Ready-To-Drink Protein Beverages [D] . ?Vogel, Kenneth George, III 2019

机译：蛋白质量和牛奶蛋白成分对即食蛋白饮料的感觉和物理化学性质的影响
6. Microencapsulation of Caramel Flavor and Properties of Ready-to-drinkMilk Beverages Supplemented with Coffee Containing TheseMicrocapsules [O] . Gur-Yoo Kim, Jaehak Lee, Seungtae Lim, 2019

机译：焦糖香精的微囊化和即饮性质牛奶饮料以及含这些的咖啡微胶囊
7. Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology [O] . Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, 2017

机译：使用响应面方法改善咖啡补充牛奶饮料储存稳定性的制造条件优化

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

著录项

引文网络

相似文献

相关主题

期刊订阅