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Effect of cold plasma on blueberry juice quality.
Hou, Yanan; Wang, Ruixue; Gan, Zhilin; Shao, Tao; Zhang, Xinxue; He, Mohe; Sun, Aidong.
Afiliação
  • Hou Y; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, People's Republic of China.
  • Wang R; Institute of Electrical Engineering, Chinese Academy of Sciences, Beijing 100190, People's Republic of China.
  • Gan Z; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, People's Republic of China. Electronic address: ganzhilin@bjfu.edu.cn.
  • Shao T; Institute of Electrical Engineering, Chinese Academy of Sciences, Beijing 100190, People's Republic of China. Electronic address: st@mail.iee.ac.cn.
  • Zhang X; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, People's Republic of China.
  • He M; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, People's Republic of China.
  • Sun A; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, People's Republic of China.
Food Chem ; 290: 79-86, 2019 Aug 30.
Article em En | MEDLINE | ID: mdl-31000059
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Qualidade dos Alimentos / Temperatura Baixa / Mirtilos Azuis (Planta) / Gases em Plasma / Sucos de Frutas e Vegetais Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Qualidade dos Alimentos / Temperatura Baixa / Mirtilos Azuis (Planta) / Gases em Plasma / Sucos de Frutas e Vegetais Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de publicação: Reino Unido