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期刊名称

journal of food engineering(1)

关键词

processed cream cheese; commercial sterility; maillard reaction; volatile compounds; texture(1)

作者

Song, Bo AND Zhang, Yumeng AND Pang, Xiaoyang AND Lv, Jiaping AND Zhang, Shuwen AND Zhu, Panpan AND Ju, Ning AND Zhang, Shuwen(0)

机构

chinese acad agr sci, inst food sci & technol, 2 yuan ming yuan west rd, beijing 100193, peoples r china(1)
chinese acad agr sci, inst food sci & technol, beijing 100193, peoples r china(1)
ningxia univ, coll food & wine, yinchuan 75000, ningxia, peoples r china(1)

年份

2023(1)

科研产出

条件:

资源类型: 外文期刊

作者:Song, Bo(精确检索)

作者:Zhang, Yumeng(精确检索)

作者:Pang, Xiaoyang(精确检索)

作者:Lv, Jiaping(精确检索)

作者:Zhang, Shuwen(精确检索)

作者:Zhu, Panpan(精确检索)

作者:Ju, Ning(精确检索)

作者:Zhang, Shuwen(精确检索)

排序方式：

1Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination

作者： Song, Bo; Zhang, Yumeng; Pang, Xiaoyang; Lv, Jiaping; Zhang, Shuwen; Zhu, Panpan; Ju, Ning; Zhang, Shuwen; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Ningxia Univ, Coll Food & Wine, Yinchuan 75000, Ningxia, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD ENGINEERING

关键词： Processed cream cheese; Commercial sterility; Maillard reaction; Volatile compounds; Texture

年份：2023