Antioxidant, quality and electronic tongue sensory parameters of thermosonicated blueberry nectar

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2017年第2017期|共10页
• 作者

  Anet Re啪ek Jambrak; Marina 艩imunek; Antonia Zeko; Zoran Herceg; Tomislava Vuku拧i膰;

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• 作者单位

  Faculty of Food Technology and Biotechnology University of Zagreb;

  Vindija d.d.;

  Faculty of Food Technology and Biotechnology University of Zagreb;

  Faculty of Food Technology and Biotechnology University of Zagreb;

  Faculty of Food Technology and Biotechnology University of Zagreb;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  In-line monitoring; Thermosonication; Quality; Antioxidant capacity; Blueberry fruit nectar;

  机译：在线监测;热悬浮;质量;抗氧化能力;蓝莓果花蜜;