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机译:变白频率对杏鲍菇变白水理化性质的影响
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
Blanching; mushroom; Pleurotus eryngii; polysaccharide; protein; reutilization;
机译:变白频率对杏鲍菇变白水理化性质的影响
机译:微波热空气流动轧制干燥烫发对热风干燥期间肺炎,水迁移和质量的影响
机译:杏鲍菇的发酵液的品质特性及其在速溶饮料中的应用。
机译:热空气辅助射频加热作为红萝卜立方体的同时干燥烫发和预脱水方法
机译:杏鲍菇侧孢子基的分子系统发育,产量及抗氧化剂硒和麦角硫氨酸的增加。
机译:漂白蔬菜豆荚壳制备的水不溶性纤维富集级分的理化特性和肠道健康
机译:低温低温辉光等离子体甲烷下水处理的结构和物理化学特性