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40 积分 2020-04-26 加入
Effect of grinding methods on powder quality of king chilli
12小时前
待确认
Investigation of the Effect of Different Comminution Methods on the Quality of Chilli Powder
12小时前
已完结
Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder
12小时前
已完结
Metabolomics analysis reveals dynamic changes in the quality components and antioxidant activity capacity during variable temperature drying of Jinsihuangju (Chrysanthemum morifolium) tea
1个月前
已完结
Dynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics
3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
4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
4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
10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
10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.)
10个月前
已完结
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