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Keyword [Blackcurrant]
Result: 1 - 16 | Page: 1 of 1
1.
Study On Technology And Quality Of Blackcurrant (Ribes Nigrum L.) Snack Subjected To Microwave Vacuum Puffing Method
2.
Study On The Stability Of Blackcurrant Juice
3.
Research Of Separation, Identification Of The Structure And Stability Of Blackcurrant Pigments
4.
The Extraction And Characteristic Of Anthocyanins From Blackcurrant
5.
Studies On Preparation And Functional Properties Of Anthocyanins From Blackcurrant Mare
6.
Experimental Studies On The Microwave-Assisted Foam-mat Drying Of Blackcurrant Pulp
7.
Study Of The Microwave-assisted Foam-mat Drying For Blackcurrant Pulp
8.
Study On Technology And Quality Of Blackcurrant Berry Under Osmotic Dehydration And Microwave Vacuum Method
9.
Preparation And Functional Charaeteristic Of Anthocyanins Liposome From Ribes NigrumL
10.
Study Of The Antioxidant Function Of Blackcurrant Anthocyanins
11.
Study On Separation And Purification Of Anthocyanins From Pomace Of Blackcurrant
12.
Experimental Study On Microwave Assisted Dehydration And Puffing Process Of Blackcurrant Fruit
13.
Study On The Preparation Of Blackcurrant Enzyme And Its Antioxidant Activity
14.
Effects of thermal processing on antioxidant, phenolic and anthocyanin levels in blackcurrant juice
15.
Theoretical And Experimental Study On Fresh-Keeping Of Blackcurrant By Air Conditioning
16.
Diversity Analysis And Cleaning Methods Of Mycoflora On Raisin Surface
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