机译:甜菜根,胡萝卜和茄子切片的脉冲真空渗透脱水:真空压力对质量参数的影响
Department of Food Science Federal University of Lavras;
Department of Food Science Federal University of Lavras;
Federal Institute of Education Science and Technology of Minas Gerais;
Department of Food Science Federal University of Lavras;
Department of Food Science Federal University of Lavras;
Osmodehydration; Material; Vegetables; Mechanics; Reduced pressure;
机译:甜菜根,胡萝卜和茄子切片的脉冲真空渗透脱水:真空压力对质量参数的影响
机译:响应面法测定三元溶液中胡萝卜脉冲真空渗透脱水(PVOD)过程的建模与优化
机译:大气和脉冲微波真空条件下胡萝卜的渗透脱水优化
机译:渗透溶液温度对真空微波干甜菜干片某些品质特性的影响
机译:蓝莓脉冲真空渗透脱水的优化。
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:响应面法测定三元溶液中胡萝卜脉冲真空渗透脱水(PVOD)过程的建模与优化