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36 积分 2023-03-25 加入
Effect of Microwave Freeze-Drying at Different Heating Rates on the Quality and Nutrient Content of Strawberries
15天前
已关闭
Fractal Laplace transform: analyzing fractal curves
1个月前
已完结
EFFECT OF GRAPHITE PRECURSOR ON OXIDATION DEGREE, HYDROPHILICITY AND MICROSTRUCTURE OF GRAPHENE OXIDE
1个月前
已完结
Effects of freeze–thaw pre‐treatment with different freezing methods on the microwave freeze drying of carrots
3个月前
已完结
Freezing of green peppers assisted by combined electromagnetic fields: Effects on juice loss, moisture distribution, and microstructure after thawing
3个月前
已完结
Enhancing drying characteristics and quality of fruits and vegetables using biochemical drying improvers: A comprehensive review
4个月前
已关闭
Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples
4个月前
已完结
Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors
5个月前
已完结
Maintaining the nutritional quality and increasing the shelf life of dried apricot using sodium alginate and pectin as edible coating
5个月前
已完结
Plasma-activated water: Perspective of the theoretical model, safety assessment and application in animal-derived products
5个月前
已完结
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