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机译:有机蔓越莓(含羟藻藻)的超声波辅助渗透脱水:储存过程中的质量参数演化研究
Warsaw Univ Life Sci WULS SGGW Dept Food Engn &
Proc Management Fac Food Sci Warsaw Poland;
Univ Bologna Alma Mater Studiorum Dept Agr &
Food Sci Campus Food Sci Piazza Goidanich 60 I-47521 Cesena Italy;
Univ Bologna Alma Mater Studiorum Interdept Ctr Agrifood Ind Res Campus Food Sci Cesena Italy;
Univ Bologna Alma Mater Studiorum Interdept Ctr Agrifood Ind Res Campus Food Sci Cesena Italy;
Univ Bologna Alma Mater Studiorum Dept Agr &
Food Sci Campus Food Sci Piazza Goidanich 60 I-47521 Cesena Italy;
Univ Bologna Alma Mater Studiorum Dept Agr &
Food Sci Campus Food Sci Piazza Goidanich 60 I-47521 Cesena Italy;
Warsaw Univ Life Sci WULS SGGW Dept Food Engn &
Proc Management Fac Food Sci Warsaw Poland;
Cranberry; Osmotic dehydration; Shelf life; Microbiology; Water activity; Colour;
机译:有机蔓越莓(含羟藻藻)的超声波辅助渗透脱水:储存过程中的质量参数演化研究
机译:超声辅助渗透脱水对猕猴桃主要品质参数的影响
机译:超声波对蔓越莓的渗透脱水作用:干燥方法和超声波频率对质地特性的影响
机译:超声辅助渗透脱水的影响是热泵干燥罗非鱼内圆角质量的预处理
机译:微波在连续的中等流量条件下对苹果圆筒进行渗透渗透脱水,以提高水分传递速率和产品质量。
机译:蔓越莓品种(越桔越桔)与野生蔓越莓(越桔越桔)的果实物理特性酚类化合物概况和抑制活性
机译:超声辅助有机蔓越莓渗透渗透(痘痘):储存过程中的质量参数演化研究