摘要 : Quince scalding water is rich in phenolic compounds and flavonoids which provide interesting antioxidant properties, and also contain organic acids and sugars. The aim of this study was to evaluate the direct use of quince scaldin... 展开
作者 | Trigueros~ L Perez-Alvarez~ J. A Viuda-Martos~ M Sendra~ E. |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 8 |
语种/中图分类号 | 英语 / TS2 |
关键词 | ANTIBACTERIAL ACTIVITY BACTERIA FRUITS SPECIFIC INHIBITION LACTIC ACID LACTIC ACID BACTERIA MICROORGANISMS PH PLANT EXTRACTS PLANTS QUINCES RHEOLOGICAL PROPERTIES TEXTURE YOGHURT Milk and dairy products Cultured milk products |
馆藏号 | N2008EPST0005747 |