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机译:利用响应面法测定高价值黄肉桃蛋糕爆炸膨化干燥的优化
Jiangsu Acad Agr Sci Inst Farm Prod Proc Nanjing 210014 Jiangsu Peoples R China;
Jiangsu Acad Agr Sci Inst Farm Prod Proc Nanjing 210014 Jiangsu Peoples R China;
Yangzhou Univ Coll Food Sci &
Engn Yangzhou Jiangsu Peoples R China;
Jiangsu Acad Agr Sci Inst Farm Prod Proc Nanjing 210014 Jiangsu Peoples R China;
Jiangsu Acad Agr Sci Inst Farm Prod Proc Nanjing 210014 Jiangsu Peoples R China;
Jiangsu Acad Agr Sci Inst Farm Prod Proc Nanjing 210014 Jiangsu Peoples R China;
Jiangnan Univ Sch Food Sci &
Technol Wuxi Jiangsu Peoples R China;
Antioxidant activity; explosion puffing drying; model-based optimization; response surface methodology; total carotenoids; yellow-fleshed peach;
机译:利用响应面法测定高价值黄肉桃蛋糕爆炸膨化干燥的优化
机译:使用响应面方法优化烤箱烘烤以改善即食马铃薯大豆零食的脆性和其他品质属性
机译:响应面法优化香蕉脆片的烫平
机译:响应面法制备脆性草鲤鱼的配制优化
机译:响应面法优化番木瓜的渗透干燥
机译:响应面法优化减脂酥
机译:用响应面方法优化藜麦砂膨胀特征