Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共12页
• 作者

  Lei Zhou; Wei Liu; Regine Stockmann; Netsanet Shiferaw Terefe;

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• 作者单位

  State Key Laboratory of Food Science and Technology Nanchang University;

  State Key Laboratory of Food Science and Technology Nanchang University;

  CSIRO Agriculture and Food;

  CSIRO Agriculture and Food;

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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

  Pear puree; High pressure thermal processing; Thermal processing; Citric acid; Enzyme; Quality;

  机译：梨泥;高压热处理;热处理;柠檬酸;酶;质量;