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Novel processing techniques and spinach juice: Quality and safety improvements
Authors:Muhammad Faisal Manzoor  Zahoor Ahmed  Nazir Ahmad  Rana Muhammad Aadil  Abdul Rahaman  Ume Roobab  Abdur Rehman  Rabia Siddique  Xin-An Zeng  Azhari Siddeeg
Affiliation:1. School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640 China;2. Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad, 38000 Pakistan;3. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan;4. School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640 China

Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640 China;5. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;6. Department of Chemistry, Government College University, Faisalabad, 38000 Pakistan

Abstract:
Keywords:free amino acids  FT-IR  minerals  particle size  Spinach juice  US-PEF
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