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Effect of pulsed light and ascorbic acid/CaCl2 dipping on rheological properties of freshcut apples

机译：脉冲光和抗坏血酸/ CaCl2浸渍对新腮腺苹果流变性质的影响

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来源
《International congress on engineering and food》|2011年||共2页
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作者
Paula L. Gómez; Daniela M. Salvatori; Stella M. Alzamora;
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中图分类食品工程学、食品工艺学;
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1. Effects of Ascorbic and Lactic Acids on Quality of Freshcut Pineapple(Ananas comosus) [J] . R.D. Troyo, A.L. Acedo Jr. Acta Horticulturae . 2015,第1088期

机译：抗坏血酸和乳酸对鲜切菠萝（Ananas comosus）品质的影响
2. Microbiological quality of freshcut jackfruit and pineapple and the antimicrobial potential of organic acids and probiotics [J] . A. Acedo, J. Acedo, R. Troyo, Acta Horticulturae . 2016,第1120期

机译：鲜切菠萝蜜和菠萝的微生物质量以及有机酸和益生菌的抗菌潜力
3. Antimicrobial Effects of Ascorbic Acid and Calcium Lactate in Freshcut Jackfruit (Artocarpus heterophyllus Lam.) [J] . J.Z. Acedo, D.A.C. Varron, I.C. Emnace, Acta Horticulturae . 2013,第989期

机译：抗坏血酸和乳酸钙对鲜切菠萝蜜（Artocarpus heterophyllus Lam。）的抗菌作用。
4. Effect of pulsed light and ascorbic acid/CaCl2 dipping on rheological properties of freshcut apples [C] . Paula L. Gómez, Daniela M. Salvatori, Stella M. Alzamora International congress on engineering and food . 2011

机译：脉冲光和抗坏血酸/ CaCl2浸渍对新腮腺苹果流变性质的影响
5. Ultraviolet light induced degradation of patulin and ascorbic acid in apple juice. [D] . Tikekar, Rohan V. 2010

机译：紫外线诱导苹果汁中棒曲霉素和抗坏血酸的降解。
6. Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid [O] . Jean Bernard Ndayishimiye, Wei-Ning Huang, Feng Wang, 2016

机译：转谷氨酰胺酶和抗坏血酸对复合红薯-小麦面团流变学和功能特性的影响
7. Fresh-cut apple: effect of CaCl2 dips on firmness and quality [O] . G. Giacalone, V. Chiabrando 2018

机译：鲜切苹果：CaCl2蘸芯片对坚定和质量的影响

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