吸附
材料科学
化学工程
化学
吸附
有机化学
工程类
作者
Weixue Dong,Yutaka Kitamura,Mito Kokawa,Т. Сузуки,Rasool Khan Amini
出处
期刊:Foods
[MDPI AG]
日期:2024-10-25
卷期号:13 (21): 3398-3398
标识
DOI:10.3390/foods13213398
摘要
To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH
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