Effect of Hydrostatic Pressure Processing Combined with DMDC and Nisin Treatment on the Quality of Bayberry Juice during Storage
In order to enhance the sterilization effect of hydrostatic pressure processing (HPP) on bayberry juice, the effects of thermal sterilization (90 ℃, 5 min), HPP treatment (500 MPa, 5 min), HPP combined antimicrobial agent treatment (HPP combined with dimethyl dicarbonate (DMDC), HPP combined with ni...
| 主要な著者: | , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | zho |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| シリーズ: | Shipin gongye ke-ji |
| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030494 |