Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
about
Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing.Quality comparison of elephant apple juices after high-pressure processing and thermal treatment.Application of plastic polymers in remediating wine with elevated alkyl-methoxypyrazine levels.Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.Adhesion modeling on rough low linear density polyethylene.Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice.Changes in antioxidant and biochemical activities in castor oil-coated Capsicum annuum L. during postharvest storage.
P2860
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P2860
Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
@zh
2001年學術文章
@zh-hant
name
Flavor, color, and vitamin C r ...... different packaging materials.
@en
Flavor, color, and vitamin C r ...... different packaging materials.
@nl
type
label
Flavor, color, and vitamin C r ...... different packaging materials.
@en
Flavor, color, and vitamin C r ...... different packaging materials.
@nl
prefLabel
Flavor, color, and vitamin C r ...... different packaging materials.
@en
Flavor, color, and vitamin C r ...... different packaging materials.
@nl
P2093
P356
P1476
Flavor, color, and vitamin C r ...... different packaging materials.
@en
P2093
P304
P356
10.1021/JF000984B
P407
P577
2001-02-01T00:00:00Z