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清晨好,您是今天最早来到科研通的研友!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您科研之路漫漫前行!
莎莎士比亚
Lv5
1430 积分
2023-08-11 加入
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High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state
3天前
已完结
High‐humidity hot‐air impingement blanching conditions for the inhibition of potato‐browning enzymes and for quality retention
7天前
已完结
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
9天前
已完结
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
19天前
已完结
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
1个月前
已完结
Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage
1个月前
已完结
Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity
1个月前
已完结
Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching
1个月前
已关闭
Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer )
2个月前
已完结
Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses
2个月前
已完结
没有进行任何应助
已经找到【积分已退回】
1个月前
暂时不需要了【积分已退回】
8个月前
感谢,点赞,速度真快,帮大忙了,么么哒,感谢,感谢,感谢
1年前
谢谢亲!!,点赞,点赞,速度真快,帮大忙了,么么哒,感谢,感谢
1年前
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