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

页码：281 / 287

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