...
机译:比较不同干燥方法对生姜(姜)的挥发物,化学特性,抗氧化性能和微观结构的变化
Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericulture & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China;
China Agr Univ, Coll Food Sci & Nutrit Engn, Beijing 100083, Peoples R China|Natl Engn & Technol Res Ctr Fruits & Vegetable Pr, Beijing, Peoples R China;
China Agr Univ, Coll Food Sci & Nutrit Engn, Beijing 100083, Peoples R China|Natl Engn & Technol Res Ctr Fruits & Vegetable Pr, Beijing, Peoples R China;
Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericulture & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China;
Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericulture & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China;
Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericulture & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China;
Intermittent microwave convective drying; Volatiles; Antioxidant activity; Microstructure; Ginger;
机译:脉冲真空和超声渗透脱水对中国姜(Zingiber Officinale Roscoe)干燥的比较:干燥特性,抗氧化能力和挥发性曲线
机译:不同干燥方法对生姜根茎中植物化学物质的稳定性和抗氧化性能的影响。
机译:不同干燥方法的生姜根茎中植物化学物质的稳定性和抗氧化性能
机译:干燥方法对纳米结构Zingiber Officinale ROSC的物理化学性质的影响。 (姜)根茎
机译:一些临床分离株Zerivum(大蒜)和Zingiber Officinale(Ginger)提取物的抗菌活性和植物化学特性的对比研究
机译:脉冲真空和超声渗透脱水对生姜干燥的比较:干燥特性抗氧化能力和挥发性特征
机译:脉冲真空和超声渗透脱水对中国姜(Zingiber Officinale Roscoe)干燥的比较:干燥特性,抗氧化能力和挥发性曲线