Lv11
90 积分 2024-12-19 加入
Medium and short-wave infrared drying: Principles, applications, and future trends
1小时前
已完结
Comprehensive analysis of intermittent drying. A theoretical approach
2小时前
已完结
Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods
5小时前
已完结
Conventional and intermittent drying modeling of agricultural products: A review
5小时前
已完结
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
9天前
已完结
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
13天前
已完结
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
25天前
已完结
Prediction and visualization of moisture content in Tencha drying processes by computer vision and deep learning
25天前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
30天前
已完结
Revealing the interaction mechanism between pectin and sugar: a case study of peach pectin and trehalose
1个月前
已完结
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