Effects of ozone processing on patulin, phenolic compounds and organic acids in apple juice.

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第一作者： Enjie,Diao

第一单位： 1Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Huaiyin Normal University, No. 111, Changjiangxi Road, Huai'an, 223300 China.

作者： Enjie,Diao ^[1] ; Jiasheng,Wang ^[2] ; Xiangyang,Li ^[3] ; Xinfeng,Wang ^[3] ; Huwei,Song ^[1] ; Dongsheng,Gao ^[1]

作者单位： 1Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Huaiyin Normal University, No. 111, Changjiangxi Road, Huai'an, 223300 China. ^[1] 3College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018 China. ^[2] 2College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, 271018 China. ^[3]

关键词 Apple juice Organic acids Ozone processing Patulin Phenolic compounds

DOI 10.1007/s13197-018-03561-0

PMID 30906053

发布时间 2023-10-06

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交