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- Toatl amino acid content (AA) and each single amino acid concentration were evaluated for non-enzymatic browning during storage of Dangshan pear juice concentrate. 本实验研究了浓缩砀山酥梨汁贮存中,因非酶促褐变所至总氨基酸和各氨基酸含量的变化。
- clarified Dangshan pear juice concentrates 浓缩砀山酥梨清汁
- Dangshan pear juice concentrates 浓缩砀山酥梨汁
- STUDY ON THE BROWNING OF DANGSHAN PEAR JUICE CONCENTRATES DURING PROCESS 砀山酥梨浓缩汁生产中的褐变类型研究
- Keywords Dangshan pear juice concentrate;non-enzymatic browning;amino acid; 浓缩砀山酥梨清汁;非酶促褐变;氨基酸;
- Removal of Brown Colour and Polyphenols in Dangshan Pear Juice with Ultrafiltration Membranes 超滤去除砀山酥梨汁中色素和多酚的研究
- Keywords clarified Dangshan pear juice concentrates;storage;browning;5-hydroxymethylfurfural（5-HMF）; 浓缩砀山酥梨清汁;贮存;褐变;5-HMF（5-羟甲基糠醛）;
- Keywords Dangshan pear juice concentrate;cation exchange resin;macroporous adsorption resin;browning;control; 浓缩砀山酥梨汁;阳离子交换树脂;大孔吸附树脂;褐变;抑制;
- Keywords Dangshan pear juice concentrates;process;enzymatic browning;non-enzymatic browning; 浓缩砀山酥梨汁;生产;酶促褐变;非酶促褐变;
- Keywords Dangshan pear juice concentrates;cation exchange resin;anion exchange resin;storage;browning; 浓缩砀山酥梨汁;阳离子交换树脂;阴离子交换树脂;贮存;褐变;
- Keywords Dangshan pear juice;adsorption;macroporous adsorbent resin;discoloration; 砀山酥梨汁;吸附;大孔吸附树脂;脱色;
- Keywords Dangshan pear juice concentrates（PJC）;Nonenzymatic browning;Color index（T_（440））;Browning index（A_（440））;Mechanism;Control; 浓缩砀山酥梨汁;非酶促褐变;色值;褐变指数;机理;控制;
- Dangshan pear juice concentrate 浓缩砀山酥梨汁
- Dangshan pear juice 砀山酥梨汁
- Fruit, Misc. Cherry tomato paste, pear juice, watermelon ; 水... 韩国公司求购水果，圣女果酱，梨汁，西瓜
- Fruit, Misc. Cherry tomato paste, pear juice, watermelon ;&n... 韩国公司求购水果，圣女果酱，梨汁，西瓜2007-05-11
- We have all kinds of them,orange juice,strawberry juice,pear juice,and so on. 我们的果汁品种很多，有橙汁、草莓汁、梨汁等等。
- This research take the Dangshan pear as a law material,pear vinegar was produced after alcohol fermentation and acetic fermentation. 以砀山梨为原料,经过对酒精发酵和醋酸发酵工艺的研究,得到了梨果醋。
- We have all kinds of them, orange juice, strawberry juice, pear juice, and so on. 我们的果汁品种很多，有橙汁、草莓汁、梨汁等等。
- Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation. 摘要以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
