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20 积分 2024-12-21 加入
Study on the effects of media-regulated ultrasonic pretreatment combined with electrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic
2天前
求助中
Effect of pre-cooking time and drying method on the drying characteristics and quality of Tremella fuciformis
25天前
已完结
Vacuum Microwave Drying Technology for Foods: Principles, Applications, and Prospects
25天前
已完结
Optimizing Texture and Drying Behavior of Squid (Todarodes pacificus) for Elder-Friendly Applications Using Alkaline Pretreatment and Intermittent Drying: An Experimental and Numerical Study
2个月前
已关闭
Oxidative Stability of Dispersions Prepared from Purified Marine Phospholipid and the Role of α-Tocopherol
2个月前
已完结
Oxidative Stability of Dispersions Prepared from Purified Marine Phospholipid and the Role of α-Tocopherol
2个月前
已完结
Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils
2个月前
已完结
Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts
3个月前
已完结
Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes
3个月前
已完结
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)
3个月前
已完结
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