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20 积分 2024-03-14 加入
Effect of different LED light quality combination on the content of vitamin C, soluble sugar, organic acids, amino acids, antioxidant capacity and mineral elements in green onion (Allium fistulosum L.)
3小时前
待确认
LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage
6天前
已完结
Modeling of Surface-Volumetric Charging of a Dielectric Irradiated by Electrons with Energy Range from 6 to 30 keV
2个月前
已完结
Spatial Characteristics of Arc Discharge Plasma in Relation to the Synthesis of Silicon Nanostructures
2个月前
已完结
Experimental Investigation on Heat Generation of Tread Rubber Materials Under Tensile-Compression Cyclic Conditions
3个月前
已完结
Advancements in Microwave Drying of Fresh Ginger: Drying Mode, Influencing Factors, Quality Characteristics and Challenges
4个月前
已完结
Applications of Artificial Intelligence and Machine Learning in Food Quality Control and Safety Assessment
4个月前
已完结
Thermal acclimation of stem respiration implies a weaker carbon-climate feedback
4个月前
已完结
Elastocaloric effect: Impact of heat transfer on strain-induced crystallization kinetics of natural rubber
7个月前
已完结
A review of elastocaloric cooling: Materials, cycles and system integrations
7个月前
已完结
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