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高贵的鱼
Lv1
80 积分
2024-03-14 加入
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Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)
4天前
已完结
Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)
4天前
已完结
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
10天前
已完结
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone
13天前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
13天前
已完结
Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
1个月前
已完结
Effect of Electrohydrodynamic (EHD) on Drying Kinetics and Quality Characteristics of Shiitake Mushroom
1个月前
已关闭
Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying
1个月前
已完结
Optimization of a variable-temperature heat pump drying process of shiitake mushrooms using response surface methodology
1个月前
已完结
Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying
1个月前
已完结
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感谢,点赞,帮大忙了,么么哒
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