...
机译:用水提取,发酵和酶处理方法从柑桔汁副产物中提取膳食纤维提取物的比较分析
College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street No. 1, Wuhan, Hubei 430070, P.R. China;
College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street No. 1, Wuhan, Hubei 430070, P.R. China;
College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street No. 1, Wuhan, Hubei 430070, P.R. China;
College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street No. 1, Wuhan, Hubei 430070, P.R. China;
College of Animal Science and Technology, Huazhong Agricultural University, Shizishan Street No. 1, Wuhan, Hubei 430070, P.R. China;
Citrus juice by-products; dietary fibre; fermentation treatment; functional properties; microstructure; physicochemical properties;
机译:用水萃取,发酵和酶处理方法从柑橘汁副产品中分离的膳食纤维提取物的比较分析
机译:苹果渣提取汁中富含膳食纤维的果汁胶体对大鼠肠道发酵产物和微生物群的影响
机译:芙蓉花(Sobo),柑橘汁(橙色)和菠萝(菠萝)的水提取物制成的饮料的发酵研究和营养分析
机译:酶法提取玫瑰茄(芙蓉)
机译:搅拌棒吸附萃取和同位素稀释质谱法开发水和膳食补充剂中持久性有机污染物的提取方法。
机译:榨汁方法和加工温度对贮藏期间那格普尔柑橘汁品质的影响
机译:农业加工副产品的增强:用黑豆Koji添加金枪鱼烹饪汁的梯度盐添加处理的发酵方法的品质分析