天然柠檬汁(Citrus aurantiifolia)中添加合成柠檬酸对4℃和37℃木槿饮料稳定性的影响比较

{"title":"天然柠檬汁(Citrus aurantiifolia)中添加合成柠檬酸对4℃和37℃木槿饮料稳定性的影响比较","authors":"Papa Guédel Faye, I. Diouf, M. Sarr, Oumou Hany Sourang, N. Ayessou, M. Cissé","doi":"10.4236/fns.2023.146033","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (<i>Citrus aurantiifolia</i>) on the Stability of <i>Hibiscus</i> Drinks Stored at 4&deg;C and 37&deg;C\",\"authors\":\"Papa Guédel Faye, I. Diouf, M. Sarr, Oumou Hany Sourang, N. Ayessou, M. Cissé\",\"doi\":\"10.4236/fns.2023.146033\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":69581,\"journal\":{\"name\":\"食品与营养科学(英文)\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"食品与营养科学(英文)\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.4236/fns.2023.146033\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与营养科学(英文)","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.4236/fns.2023.146033","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}