Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate.

导出 OA

翻译打印收藏纠错

作者： Małgorzata,Smuga-Kogut ^[1] ; Agnieszka,Pabiszczak ^[1] ; Maria,Dymkowska-Malesa ^[2] ; Daria,Szymanowska ^[3] ; Joanna,Kobus-Cisowska ^[4] ; Judyta,Cielecka-Piontek ^[5]

作者单位： Department of Agrobiotechnology, Faculty of Mechanical Engineering, Koszalin University of Technology, Raclawicka 15-17, 75-620 Koszalin, Poland. ^[1] Department of Dietetics, The Institute of Sport and Health Studies, State University of Applied Sciences in Koszalin, Leśna 1, 75-582 Koszalin, Poland. ^[2] Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland. ^[3] Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Wojska Polskiego, 60-637 Poznan, Poland. ^[4] Department of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, Poland. ^[5]

关键词 beebread caviar buckwheat honey functional food immobilization

主题词藻酸盐(Alginates);荞麦属(Fagopyrum);蜂蜜(Honey);氢离子浓度(Hydrogen-Ion Concentration);蜂胶(Propolis)

DOI 10.3390/molecules25194483

PMID 33003643

发布时间 2021-03-17

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