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Updated: Jun 13, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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结合热辐射微压和皮提取物添加,以实现酸奶发酵中的质量和酸化后控制

Xiaohui Zhang1, Yuanrong Zheng2, Changyu Zhou1

  • 1College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China.

Ultrasonics sonochemistry
|March 29, 2024
PubMed
概括

这项研究表明,将热化预先条件的乳酸细菌 (LAB) 与酸奶中的皮提取物相结合,有效地减少了酸化后,并增强了抗氧化特性. 这种方法可以在储存期间保持酸奶的质量和益生菌功能.

关键词:
抗氧化能力的抗氧化能力.新的组合方法方法.皮提取物 皮提取物在酸性化后的过程中.有针对性的代谢组学.热化应激压力是什么

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