Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.
about
Effects of intermittent CO2 convection under far-infrared radiation on vacuum drying of pre-osmodehydrated watermelon.Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.Effect of high-pressure homogenization on different matrices of food supplements.Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine.Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree.
P2860
Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
@zh-cn
2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Influence of acidification, pa ...... e on watermelon juice quality.
@en
Influence of acidification, pa ...... e on watermelon juice quality.
@nl
type
label
Influence of acidification, pa ...... e on watermelon juice quality.
@en
Influence of acidification, pa ...... e on watermelon juice quality.
@nl
prefLabel
Influence of acidification, pa ...... e on watermelon juice quality.
@en
Influence of acidification, pa ...... e on watermelon juice quality.
@nl
P2860
P356
P1476
Influence of acidification, pa ...... re on watermelon juice quality
@en
P2093
Martha Patricia Tarazona-Díaz
P2860
P304
P356
10.1002/JSFA.6332
P407
P577
2013-08-21T00:00:00Z