Application of central composite design in the fermentation of apple pomace to optimize its nutritional and functional properties [0.03%]
中心复合设计在苹果渣发酵中的应用，以优化其营养和功能特性
Rodríguez Madrera, R.; Pando Bedriñana, R.; Suárez Valles et al.
Rodríguez Madrera et al.
Effects of different freezing methods on some properties of a pasta filata cheese [0.03%]
不同冷冻方法对意大利丝干酪某些性质的影响
Nagy, D.; Krassóy, M.; Zeke et al.
Nagy et al.
Preface to the special issue on food research activities of undergraduate students at different talent-cells of Faculty of Food Science, Corvinus University of Budapest [0.03%]
布达佩斯科维努斯大学食品科学学院不同人才库本科生食品研究活动特刊序言
Rezessy-Szabó, Judit; Nguyen, Quang
Rezessy-Szabó
Rytel, E.; Lisińska, G.; Tajner-Czopek et al.
Rytel et al.
Suitability of TexturE Parameters for Characterization of Hajdú Cheese Ripening [0.03%]
纹理参数对哈吉杜奶酪成熟特性的适用性
Bara-Herczegh, O.; Horváth-Almássy, K.; Csanádi et al.
Bara-Herczegh et al.
Comparison of Quercetin derivatives in ethanolic extracts of red raspberry (Rubus idaeus L.) leaves [0.03%]
杨梅叶乙醇提取物中槲皮素衍生物的比较
Dvaranauskaite, A.; Venskutonis, P.R.; Labokas et al.
Dvaranauskaite et al.
Effect of different hydrocolloids on barbari bread texture and microstructure [0.03%]
不同水胶体对芭芭拉面包质地和微观结构的影响
Maleki, G.; Milani, J.M.
Maleki
Matusek, A.; Merész, P.; Le et al.
Matusek et al.
Functional properties of β-glucosidase-producing
Lactobacillus plantarum
SC 359 isolated from Thai fermented soybean food [0.03%]
β-葡萄糖苷酶生产的功能特性
植物乳杆菌
从泰国发酵大豆食品中分离出SC 359
Sirilun, S.; Chaiyasut, C.; Kantachote et al.
Sirilun et al.