Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality
about
Trans-Himalayan Rhodiola imbricata Edgew. root: a novel source of dietary amino acids, fatty acids and minerals.Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment.Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves.Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation
P2860
Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality
description
2014 nî lūn-bûn
@nan
2014 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Non-enzymatic browning in citr ...... ays to improve product quality
@ast
Non-enzymatic browning in citr ...... ays to improve product quality
@en
Non-enzymatic browning in citr ...... ays to improve product quality
@nl
type
label
Non-enzymatic browning in citr ...... ays to improve product quality
@ast
Non-enzymatic browning in citr ...... ays to improve product quality
@en
Non-enzymatic browning in citr ...... ays to improve product quality
@nl
prefLabel
Non-enzymatic browning in citr ...... ays to improve product quality
@ast
Non-enzymatic browning in citr ...... ays to improve product quality
@en
Non-enzymatic browning in citr ...... ays to improve product quality
@nl
P2860
P1476
Non-enzymatic browning in citr ...... ays to improve product quality
@en
P2093
Sandip B. Bharate
Sonali S. Bharate
P2860
P2888
P304
P356
10.1007/S13197-012-0718-8
P407
P577
2014-10-01T00:00:00Z
P5875
P6179
1005537531