Lv4
406 积分 2025-12-01 加入
Recent development of innovative methods for efficient frying technology
9天前
已完结
Pore structure characterization of deep-fat-fried chicken meat
10天前
已完结
Pore structure characterization of deep-fat-fried chicken meat
12天前
已完结
Pore structure characterization of deep-fat-fried chicken meat
13天前
已完结
Structure Oil‐Absorption Relationships During Deep‐Fat Frying
13天前
已完结
Deep fat frying of foods: A critical review on process and product parameters
14天前
已完结
Machine‐learning‐assisted screening of key flavor compounds in pumpkins
17天前
已完结
PharmaGNN : a model for odor prediction based on graph neural networks
17天前
已完结