Lv6
2230 积分 2024-09-12 加入
Improvement of Mechanical Properties of Frozen Japanese Radish by Combination of Low- and High-temperature Blanching Pretreatment
1个月前
已完结
Exogenous CaCl2 delays flesh softening by inhibiting the degradation of cell wall in fresh-cut cantaloupe
1个月前
已完结
Effect of Boron Application on Firmness and Cell Wall Properties of Frozen Broccoli at Different Harvest Seasons
1个月前
已完结
Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea
1个月前
已完结
Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi
1个月前
已关闭
Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
1个月前
已完结
Strategic Advances in the Management of Browning in Fruits and Vegetables
1个月前
已完结
Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review
1个月前
已完结
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