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Updated: May 9, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

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Published on: May 11, 2017

探索Carissa spinarum水果在RTS饮料中的潜力:关于制备和稳定性的综合研究

Manoj Prabhakaran1,2, Attar Singh Chauhan3, Nandini Prasad Shetty1

  • 1Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020 India.

Journal of food science and technology
|January 27, 2025
PubMed
概括

卡里萨·斯皮纳鲁姆 (Carissa spinarum,Cs) 的水果可以加工成即食饮料. 酸提高了稳定性和感官吸引力,保留了生物活性化合物,并提供了营养丰富,功能性的饮料选择.

关键词:
安东基亚氨基酸是一种安东基亚氨基酸.黄类化合物 黄类复星醇是一种感官评估 感官评估甲基酸盐的使用方法储存研究研究储存研究

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