搜索结果: 1-2 共查到“食品科学技术 Japanese pepper”相关记录2条 . 查询时间(0.125 秒)
Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction
Japanese pepper low methoxyl pectin pectic acid
2009/5/8
Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...
Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper（Zanthoxylum piperitum DC.）Fruit, a Major By-product of Antioxidant Extraction
Japanese pepper low methoxyl pectin pectic acid sequential extraction
2010/2/3
Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...