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Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods
2天前
已完结
Effects of different drying methods on the product quality and key non-volatile compounds of Morchella sextelata
2天前
已完结
Physical fields assisted frying technologies for reducing oil content of fried food
2个月前
已完结
Quality changes of edible oils during vacuum and atmospheric frying of potato chips
1年前
已完结
Evaluation of effect of vacuum frying on textural properties of food products
1年前
已完结
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