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Updated: May 1, 2026

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
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多组分冷干燥零食的发展和物理化学特征,这些零食用黑胡果果粉和离子作为结构剂而获得

Magdalena Karwacka1, Sabina Galus1, Monika Janowicz1

  • 1Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, 02-787 Warsaw, Poland.

Journal of food science and technology
|June 24, 2024
PubMed
概括

黑胡卜粉 (BP) 通过改善质地和稳定性来增强冷零食. 这种可持续的食品添加剂还增加了抗氧化剂含量,为消费者和食品工业提供了更健康的替代品.

关键词:
黑胡卜的果汁是黑胡卜的果汁.离子是一种离子.冷干燥零食的零食.低甲基丁的 低甲基丁微观结构的微观结构物理化学特性 物理化学特性

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