江苏大学主页平台管理系统 zhoucunshan--Home-- Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization

周存山

Gender:Male
Education Level:With Certificate of Graduation for Doctorate Study
Degree:doctor
School/Department:食品与生物工程学院
Date of Employment:2012-04-01
Administrative Position:教授

Academic Honor:

Honors and Titles:

MOBILE Version

Click:Times

The Last Update Time: ..

Home
Scientific Research
Teaching Research
Awards and Honours
Enrollment Information
Student Information
My Album
Blog

Current position: Home >> Scientific Research >> Paper Publications

Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization

Hits: Praise

Affiliation of Author(s):食品与生物工程学院

ISSN No.:0308-8146

Translation or Not:no

Pre One:Effects of tri-frequency ultrasonic vacuum-assisted ethanol pretreatment on infrared drying efficiency, qualities and microbial safety of scallion stalk slices

Next One:Pulsed multifrequency thermosonication induced sonoporation in Alicyclobacillus acidoterrestris spores and vegetative cells

gajgljgfg