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Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology

机译：基于抗氧化性能和响应表面方法的玉音（柑橘JUNOS）饮料的研制

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Jeong Ah Park; Ji Eun Oh; Mi Sook Cho;
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年度 2019
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1. Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology [J] . Park Jeong Ah, Oh Ji Eun, Cho Mi Sook Journal of Food Science and Technology . 2019,第4期

机译：基于抗氧化性能和响应表面方法的抗氧化特性和感官属性的yuja（柑橘Junos）饮料的开发
2. Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology [J] . Arya Anita, Mendiratta S. K., Singh Tarun Pal, Journal of Food Science and Technology . 2017,第13期

机译：基于感官属性的甜酸鸡肉蔓延的发展：使用响应面方法的过程优化
3. Optimization of aonla-blended juice based on antioxidants and sensory qualities using response surface methodology [J] . Meena V. S., Yadav V. S., Meena R. S., Indian Journal of Horticulture . 2017,第4期

机译：基于抗氧化剂和感官素质的抗氧化汁优化响应表面方法的优化
4. Improving the Oxidative Stability of Corn Oil By Natural Antioxidants through Response Surface Methodology [C] . Selin Sahin, Bedia Guvenilir, Mehmet Bilgin AIChE Annual Meeting . 2016

机译：通过响应面方法改善天然抗氧化剂的氧化稳定性
5. Mouthfeel sensory attributes and physical properties of carbonated beverages. [D] . Kappes, Stacey Marie. 2006

机译：碳酸饮料的口感感觉属性和物理特性。
6. Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology [O] . Jeong Ah Park, Ji Eun Oh, Mi Sook Cho 2019

机译：使用响应面方法开发基于抗氧化特性和感官属性的柚子（柑桔）饮料
7. Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology [O] . Anita Arya, S. K. Mendiratta, Tarun Pal Singh, 2017

机译：基于感官属性的甜味酸鸡肉蔓延的发展：使用响应面方法的过程优化

Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology

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