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Effect of pulsed electric field and thermal treatments on the bioactive compounds,enzymes, microbial,and physical stability of almond milk during storage
Authors:Muhammad Faisal Manzoor  Xin-An Zeng  Nazir Ahmad  Zahoor Ahmed  Abdur Rehman  Rana Muhammad Aadil  Ume Roobab  Rabia Siddique  Abdul Rahaman
Affiliation:1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China;2. Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad, Pakistan;3. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China;4. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;5. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan;6. Department of Chemistry, Government College University, Faisalabad, Pakistan

Abstract:
Keywords:
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