食品工业科技2012，Vol.33Issue(15)：363-365,370,4.
三种不同浓缩方式对石榴汁功能成分的影响
Effect of three different concentration methods on the nutrient composition of pomegranate juice
热娜古丽·克热木 1曹叶青 1陈国辉 1冯作山1
作者信息
- 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052
- 折叠
摘要
Abstract
Based on polyphenol,flavonoids,anthocyanins,VC,DPPH· clearance information for experimental index,this experiment focused on how the frozen concentrate color and resistance influences the active ingredients of pomegranate juice.Through the experiment,the关键词
冷冻浓缩/真空冷冻浓缩/真空热浓缩/抗氧化活性Key words
freeze concentration/vacuum freeze concentration/vacuum thermal concentration/antioxidant activity分类
轻工纺织引用本文复制引用
热娜古丽·克热木,曹叶青,陈国辉,冯作山..三种不同浓缩方式对石榴汁功能成分的影响[J].食品工业科技,2012,33(15):363-365,370,4.
