Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends

被引：1
|
作者：
Zhang, Nanhai [1 ]
Liu, Ruiyu [1 ]
Dong, Xiaorui [1 ]
Guo, Yizhan [1 ]
Yu, Qianhui [1 ]
Zhao, Liang [1 ,2 ]
Zhang, Liebing [1 ]
Wang, Chengtao [2 ]
Wu, Wei [3 ]
Ji, Baoping [1 ]
Ge, Zhangchun [4 ]
Zhou, Feng [1 ]
机构：
[1] Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing,100083, China
[2] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing,100048, China
[3] College of Engineering, China Agricultural University, Beijing,100083, China
[4] Life Fruit Organic Food Co. Ltd., Xinxiang,453300, China
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 10期
关键词：
30;
D O I：
10.7506/spkx1002-6630-20190730-416
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：281 / 287
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