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Evaluation of Heat Deterioration of Hard Milk Fat as a Function of Pressurization Time by Chemiluminescence Analysis
chemiluminescence hard milk fat high-pressure treatment
2009/7/7
Chemiluminescence (CL) analysis was used to evaluate the thermal deterioration of hard milk fat two pressurization periods. Hard milk fat was heated at 200°C for 1 h, 2 h or 3 h after high-pressure tr...
Evaluation of Biochemical Deterioration of Locust Bean Daddawa and Soybean Daddawa-Two Nigerian Condiments
Soybean daddawa Glycine max Parkia biglobosa fermentation condiments deterioration
2008/11/1
Some functional properties were used to assess and compare biochemical deterioration in stored locust bean daddawa and soybean daddawa which are two popular fermented Nigerian condiments. The condimen...