Lv1
12 积分 2023-08-09 加入
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
2个月前
已完结
Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice
4个月前
已完结
Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice
4个月前
已完结
Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality
6个月前
已完结
Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice
7个月前
已完结
Quality changes and shelf-life prediction model of postharvest apples using partial least squares and artificial neural network analysis
7个月前
已完结
Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar
7个月前
已完结
Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice
7个月前
已完结
Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice
7个月前
已完结
皖公网安备34019202002308
