机译:不同温度下芦荟和黄Tra胶涂层对甜椒的理化性质和变色动力学的影响
Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Khorasan Razavi Iran;
Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Khorasan Razavi Iran;
Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Khorasan Razavi Iran;
Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Khorasan Razavi Iran;
机译:温度对芦荟凝胶干燥动力学,理化性质和抗氧化能力的影响
机译:芦荟和黄aga胶作为食用涂料的适用性,可延长纽扣蘑菇的货架期。
机译:& htth://www.wiley.com/namespaces/wiley“>芦荟& / fi>芦荟凝胶& / fi xmlns =”http://www.wiley.com/namespaces/wiley“>芦荟凝胶纳入香蕉淀粉 - 壳聚糖可食用薄膜的物理化学和力学性能
机译:果肉蛋白质产量受到各种颜色的塑料薄膜覆盖物的影响
机译:伽马辐照,品种和贮藏对糙米的理化特性的影响。
机译:冷藏库拉索芦荟涂层对虾品质的影响
机译:环境条件下对壳聚糖和芦荟凝胶涂层的研究生化参数和辣椒(Capsicum Annum L.)的生化参数和微生物群