机译:微波真空干燥萨斯卡通浆果的干燥动力学和品质特性
Agricultural and Bioresource Engineering University of Saskatchewan 57 Campus Drive, Saskatoon, SK, S7N 5A9;
Agricultural and Bioresource Engineering University of Saskatchewan 57 Campus Drive, Saskatoon, SK, S7N 5A9;
Agricultural and Bioresource Engineering University of Saskatchewan 57 Campus Drive, Saskatoon, SK, S7N 5A9;
microwave; vacuum; drying; saskatoon berry; colour; water activity; quality;
机译:微波真空干燥工艺对萨斯卡通干果物理特性的优化
机译:蓝莓(Vaccinium corymbosum L.)的热空气对流干燥和微波-真空干燥组合:干燥动力学和质量特征
机译:响应面法优化萨斯卡通浆果的微波真空干燥参数
机译:使用微波真空烘干机烘干的萨斯卡通浆果纹理和干燥特征
机译:Cacao发酵和干燥方法对质量和风味特征的影响
机译:香菇经微波真空干燥和微波真空结合红外干燥的干燥特性及品质
机译:微波真空干燥的优化 处理物理属性的参数 干萨斯卡通浆果