文献
J-GLOBAL ID:202202285403767747
整理番号:22A0181366
貯蔵期間中における凍結乾燥ニンジンの色強化とフレーバ変化に及ぼす超音波,熱,アスコルビン酸およびCaCl_2処理の影響【JST・京大機械翻訳】
Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period
著者 (8件):
Lyu Ying
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
,
Lyu Ying
(Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
,
Bi Jinfeng
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
,
Bi Jinfeng
(Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
,
Chen Qinqin
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
,
Li Xuan
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
,
Wu Xinye
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
,
Gou Min
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
373
号:
PB
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)