机译:基于新的美丽反应的时间温度指标的研制,用于监测重新加热食品中的荧光年龄含量
South China Univ Technol Sch Food Sci &
Engn Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Guangzhou 510640 Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Guangzhou 510640 Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Guangzhou 510640 Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Guangzhou 510640 Peoples R China;
Dongguan Univ Technol Sch Chem Engn &
Energy Technol Coll Rd 1 Dongguan 523808 Peoples R China;
Guangdong MeiWeiXian Flavoring Foods Ltd Co Zhongshan 528437 Peoples R China;
Guangdong MeiWeiXian Flavoring Foods Ltd Co Zhongshan 528437 Peoples R China;
Guangdong MeiWeiXian Flavoring Foods Ltd Co Zhongshan 528437 Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Guangzhou 510640 Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Guangzhou 510640 Peoples R China;
机译:基于新的美丽反应的时间温度指标的研制,用于监测重新加热食品中的荧光年龄含量
机译:基于Maillard反应的新型时间温度积分器/指示器(TTI)进行培养过程中成熟的甜瓜的视觉监测
机译:基于Maillard反应的新型时间温度积分器/指示器(TTI)进行烹饪过程的视觉热监测
机译:基于不同参数的双酶时间温度指示器(TTI)的动力学建模,用于监测食品质量
机译:R-藻红蛋白作为荧光时间-温度积分仪,用于监测牛肉产品的热加工过程。
机译:微生物时间/温度指示剂原型的开发用于监测冷冻食品的微生物质量
机译:基于新的美丽反应的时间温度指标的研制,用于监测重新加热食品中的荧光年龄含量
机译:加工和再加热对预煮冷冻食品营养成分的影响