Lv43
546 积分 2025-04-22 加入
Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention
18天前
已完结
Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process
20天前
已完结
Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms
21天前
已完结
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
21天前
已完结
Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol
22天前
已完结
Evolution behavior of volatile components of shiitake mushrooms during infrared-assisted spouted bed drying
25天前
已完结
Comparative evaluation of quality characteristics of fermented napa cabbage subjected to hot air drying, vacuum freeze drying, and microwave freeze drying
26天前
已完结
Effects of chlorogenic acid on the physicochemical properties, 3D printing characteristics, and anti-digestive properties of sweet potato starch
27天前
已完结
Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola
28天前
已完结
Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex
29天前
已完结
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