Lv11
30 积分 2024-12-21 加入
Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control
5小时前
已完结
Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control
11天前
已完结
Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber
14天前
已完结
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index
14天前
已完结
Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying
14天前
已完结
Drying Characteristics of a Combined Drying System of Low-Pressure Superheated Steam and Heat Pump
14天前
已关闭
Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process
1个月前
已完结
A systematic review of drying in aquatic products
1个月前
已完结
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
1个月前
已完结
Unraveling the generation mechanism of volatile compounds in intermittent microwave‐dried anchovies via HS‐GC‐IMS and MMSE‐GC‐MS
2个月前
已完结
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