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10 积分 2024-12-13 加入
Effects of fatty acids with different degrees of saturation on the microwave freeze-drying characteristics and cross-linking behavior of wheat starch-fatty acid complexes
6天前
已完结
Effect of cooking conditions on sea urchin dumplings
18天前
已完结
Effect of cooking conditions on sea urchin dumplings
2个月前
已完结
Innovative hybrid strategy for quality improvement of Goji tea: ultrasonic–ethyl oleate pretreatment combined with heat pump drying
2个月前
已完结
Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared‐assisted spouted bed drying
2个月前
已完结
Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
2个月前
已完结
Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
2个月前
已完结
Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
4个月前
已完结
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
4个月前
已完结
Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage
4个月前
已完结
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