Lv1
10 积分 2024-04-05 加入
Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour
14小时前
求助中
State diagrams for mixtures of low molecular weight carbohydrates
25天前
已完结
Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range
25天前
已完结
Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices
25天前
已完结
Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba
25天前
已完结
The effect of cold plasma treatment on the fruit quality and aroma components of winter jujubes (Ziziphus jujuba Mill. ‘Dongzao’)
27天前
已完结
Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field
1个月前
已完结
Cold Plasma Processing on Fruits and Fruit Juices: A Review on the Effects of Plasma on Nutritional Quality
1个月前
已完结
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model
1个月前
已完结
Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review
1个月前
已完结
皖公网安备34019202002308
