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清晨好,您是今天最早来到科研通的研友!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您科研之路漫漫前行!
赵小赵
Lv3
230 积分
2021-02-16 加入
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Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties
2年前
已完结
Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon
2年前
已完结
Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons
2年前
已完结
Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
2年前
已完结
Effects of drying variables on the characteristic of the hot air drying for gastrodia elata: Experiments and multi-variable model
2年前
已完结
Drying characteristics of fermented-cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches
2年前
已完结
Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models
2年前
已完结
Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics
3年前
已完结
Application of infrared radiation in the drying of food products
3年前
已完结
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