Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage
A composite beverage was made from Hericium erinaceus and yam. The effects of pasteurization, high-temperature sterilization and cold plasma sterilization on the in vitro antioxidant activity, volatile flavor composition and storage quality of the beverage were compared. The shelf-life at 4 ℃ was pr...
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| 第一著者: | |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
China Food Publishing Company
2024-11-01
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| シリーズ: | Shipin Kexue |
| 主題: | |
| オンライン･アクセス: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-029.pdf |
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