Lv21
200 积分 2025-04-22 加入
Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages
1个月前
已完结
Enhancing juice yield and bioactive compounds in red dragon fruit juice through pulsed electric field and ultrasonic pre-treatments: process optimization and comparative evaluation
1个月前
已完结
Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR
1个月前
已完结
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
1个月前
已完结
Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying
1个月前
已完结
Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying
1个月前
已完结
Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices
1个月前
已完结
Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology
1个月前
已完结
Effect of Pretreatments and Assistant Treatments on Mass Transfer and Product Quality in Osmotic Dehydration Process of Fruit and Vegetables
1个月前
已完结
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