Funder
National Natural Science Foundation of China
Jiangnan University
Jiangsu Province
Subject
General Medicine,Food Science,Analytical Chemistry
Reference45 articles.
1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation;Agcam;Food Chemistry,2014
2. Impact of nonthermal processing on different milk enzymes;Ahmad;International Journal of Dairy Technology,2019
3. AOAC 942.15. Acidity (Titratable) of Fruit Products. First Action, 1942,. Final Action, 1965.
4. Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds;Cappato;Food Chemistry,2018
5. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating;Cho;Biotechnology and Bioengineering,1999
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献