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Lv1
40 积分
2023-11-12 加入
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Effects of different pre-freezing methods and pressure levels on the pore structure and mechanical properties of microwave-vacuum dried apple
12天前
已完结
Vacuum‐steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis
18天前
已完结
Steam blanching strengthened far-infrared drying of broccoli: Effects on drying kinetics, microstructure, moisture migration, and quality attributes
21天前
已完结
Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods
30天前
已关闭
Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices
1个月前
已完结
High‐Humidity Hot‐Air Impingement Blanching Conditions for Potatoes' Browning Enzymes Inhibition and Quality Retention
1个月前
已完结
The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods
1个月前
已完结
Regulation mechanism of magnetic field on pectinase and its preliminary application in postharvest sapodilla (Manilkara zapota)
3个月前
已关闭
Using pulsed magnetic fields to improve the quality of frozen blueberry: A bio-impedance approach
3个月前
已完结
Effect of pectin addition on the drying characteristics of freeze-dried restructured strawberry blocks
3个月前
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