ロード中...
Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice
This study investigated the effects of shallot (Allium ascalonicum L.) supplementation on improved nutritional quality and browning index of apple juice, specifically by comparing between heated (96 °C, 30 min) and unheated apple juice. The results showed that total soluble solid, phenolic content,...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706476/ https://ncbi.nlm.nih.gov/pubmed/31477983 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03882-8 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|