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The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder
Chokeberry juice is used in the food industry because of its antioxidant activity as well as anti-diabetes, anti-mutagenic, bacteriostatic, anti-inflammatory and anti-virus properties. However in a liquid form its active ingredients can be unstable, so conversion into powder form is required. To imp...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016068/ https://ncbi.nlm.nih.gov/pubmed/32116366 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04088-8 |
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