机译:开发以海洋鱼油为原料的草莓酸奶1
Department of Food Science Louisiana State University Agricultural Center, Baton Rouge 70803;
School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge 70803;
USDAARS, Subarctic Research Unit, University of Alaska-Fairbanks, Kodiak 99615;
Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge 70803;
marine fish oil; n-3; yogurt; microencap-sulation;
机译:从草莓压榨残留物中提取酚类化合物并用益生菌乳酸菌发酵的功能性酸奶
机译:温度对海水鱼mahi-mahi(Coryphaena hippurus)发育中的幼虫的形态和心脏生理的差异影响形态和心脏生理学对海水鱼mahi-mahi(Coryphaena hippurus)发育中的幼虫的温度差异影响受到海水鱼类mahi-mahi(Coryphaena hippurus)幼体发育温度的差异影响
机译:W_1 / O / W_2双乳状液中鱼蛋白水解物和鱼油的封装优化:强化酸奶的感官品质评估
机译:为养殖海洋鱼类开发亲属资源
机译:在渔业,航海,海洋工程和电子学院制定个性化阅读计划。
机译:Omega-3丰富的尼罗河鲈鱼鱼油强化酸奶的开发和感官评价
机译:用从草莓压榨残留物中提取的酚醛化合物强化功能酸奶,并用益生菌乳酸菌发酵