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54 积分 2025-04-17 加入
Mechanisms of temperature-regulated flavor quality and lipid homeostasis in hickories storage process
9天前
已完结
A Colorimetric Method for the Determination of Lipoxygenase Activity Suitable for Use in a High Throughput Assay Format
3个月前
已完结
Comparison of the nutritional composition of raw, boiled, roasted Macadamia (F. Muell. Macadamieae) and its application as an elder-friendly food
3个月前
已完结
Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process
4个月前
已完结
Microwave assisted drying of macadamia nuts
4个月前
已完结
Drying High Moisture Wet-in-Shell Macadamia Nuts with Low Temperature Dehydrated Air
4个月前
已关闭
Steam blanching and ethanol pretreatment enhance drying rates and improve the quality attributes of apple slices via microstructure modification
4个月前
已完结
Oxidative stability and lipid composition of macadamia nuts grown in New Zealand
4个月前
已完结
Postharvest pre-storage processing improves antioxidants, nutritional and sensory quality of macadamia nuts
5个月前
已完结
Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia)
7个月前
已完结
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