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Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya-pineapple (Stenocereus sp.-Fragaria ananassa) beverage 期刊论文
发表期刊: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 出版年: 2017, 卷号: 54, 期号: 3, 页码: 611-619
作者:  Sandate-Flores, Luisaldo;  Rostro-Alanis, Magdalena de J.;  Ivonne Mancera-Andrade, Elena;  Esquivel-Hernandez, Diego A.;  Brambila-Paz, Carlos;  Parra-Saldivar, Roberto;  Welti-Chanes, Jorge;  Escobedo-Avellaneda, Zamantha;  Rodriguez-Rodriguez, Jose
收藏  |  浏览/下载：18/0  |  提交时间：2019/11/29
Pitaya (Stenocereus sp.)  High hydrostatic pressure  Betacyanin  Betaxanthins  Vitamin C  Pectin methylesterase