Lv1
60 积分 2020-04-26 加入
Dynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics
2个月前
已完结
Optimization of fermentation conditions for producing γ–glutamyl transpeptidase by Bacillus licheniformis and enzymatic synthesis of characteristic volatile sulfur-containing compounds in Toona sinensis
3个月前
已关闭
Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction
3个月前
已完结
Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations
8个月前
已完结
Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
8个月前
已完结
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
9个月前
已完结
Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile
9个月前
已完结
Effect of drying methods on physical and chemical characteristics of dried Byadagi chilli
9个月前
已完结
Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties
9个月前
已完结
Comparing the morphological characteristics and nutritional composition of 23 pepper (Capsicum annuum L.) varieties
9个月前
已完结
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