共 50 条
- [41] Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2013, 50 (02): : 317 - 324
- [42] Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment Journal of Food Science and Technology, 2013, 50 : 317 - 324
- [44] Effect of ultrahigh temperature treatment on qualities of watermelon juice FOOD SCIENCE & NUTRITION, 2018, 6 (03): : 594 - 601
- [45] Process optimization for enzyme aided clarification of watermelon juice Journal of Food Science and Technology, 2014, 51 : 2490 - 2498
- [47] Yield of juice and carotenoids of the carrot juice production VITAMINS AND ADDITIVES IN HUMAN AND ANIMAL NUTRITION, 1999, : 115 - 119
- [48] Process optimization for enzyme aided clarification of watermelon juice JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (10): : 2490 - 2498
- [50] Effect of watermelon juice supplementation on performance of an athletics team RBNE-REVISTA BRASILEIRA DE NUTRICAO ESPORTIVA, 2022, 16 (98): : 143 - 149