Lv11
70 积分 2020-04-26 加入
A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying
6天前
已完结
Machine learning‐based modeling in food processing applications: State of the art
6天前
已完结
Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment
8天前
已完结
Application of Freezing and Thawing to Carrot (Daucus carota L.) Juice Extraction
1个月前
已完结
Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices
1个月前
已完结
Purified γ-Glutamyl Transpeptidases from Tomato Exhibit High Affinity for Glutathione and GlutathioneS-Conjugates
1个月前
已完结
Complete chloroplast genome of Toona sinensis (Meliaceae), a goluptious ‘tree vegetables’
1个月前
已完结
Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles
1个月前
已完结
Effects of freeze-thaw cycles on the quality of frozen raw noodles
1个月前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
2个月前
已完结
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