机译:空气冲击射流干燥对肺炎伯替氏菌切片干燥动力学,颜色,多酚化合物和抗氧化活性的影响
School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China;
College of Food Science and Technology Sichuan Tourism University SiChuan China;
School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China;
School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China;
School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China;
Drug Control Institutions Ya'an Polytechnic College SiChuan China;
School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China;
School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China;
air-impingement jet drying; antioxidant activities; Boletus aereus slices; drying kinetics; polyphenol compounds;
机译:空气冲击射流干燥紫色马铃薯切片中花色苷的降解动力学和抗氧化能力
机译:番茄片的干燥:干燥动力学,矿物质含量,抗氧化活性和颜色参数的变化番茄片的干燥:干燥动力学,矿物质含量,抗氧化活性和颜色参数的变化
机译:番茄片的干燥:干燥动力学,矿物质含量,抗氧化剂活性和颜色参数的变化番茄片的干燥:干燥动力学,矿物质含量,抗氧化剂活性和颜色参数的变化
机译:不同干燥方法对香蕉切片产品质量及干燥动力学的影响
机译:不同干燥和加工方法对罗汉果(Siraitia grosvenorii)饮料中维生素C,颜色,酚类,抗氧化活性和罗汉果苷V的影响
机译:微波干燥和烤箱干燥对椰子壳(Cocos nucifera L.)水分活度颜色酚类化合物含量和抗氧化活性的影响
机译:番茄切片的干燥:干燥动力学,矿物质含量,抗氧化活性和颜色参数的变化切片:干燥动力学,矿物质含量,抗氧化活性和颜色参数的变化