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68 积分 2026-09-08 加入
The thin layer drying characteristics of organic apple slices
10小时前
待确认
A comparative study of different color Lanxangia tsao - ko: Analyzing the differences in flavor and anthocyanins and identifying key regulatory genes
14天前
已完结
Inverse estimation of thermophysical properties and initial moisture content of cereal grains during deep-bed grain drying
14天前
已完结
Effect of moisture loss on aroma profile, key odorants, and fatty acids of Amomum tsaoko during vacuum oven drying
14天前
已完结
Characterization of key flavor compounds of different dried Amomum tsao-ko using a sensomics approach
14天前
已完结
Effect of moisture loss on aroma profile, key odorants, and fatty acids of Amomum tsaoko during vacuum oven drying
14天前
已完结
Changes of essential oil content and composition during convective drying of lemon balm (Melissa officinalis L.)
15天前
已完结
Kinetics of change in colour and rosmarinic acid equivalents during convective drying of lemon balm (Melissa officinalis L.)
15天前
已完结
Temperature-driven differences in Amomum tsaoko quality and aroma formation
15天前
已完结
Dynamic changes in reducing sugars, amino acids, volatiles of Lanxangia tsao-ko and prediction of their potential precursors during constant and variable temperature drying
24天前
已完结
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