Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Magnetic field – Assisted freezing: A promising approach to enhance the quality of frozen bamboo shoots

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 October 2025

Source: LWT, Volume 233

Author(s): Jianwen Ruan, Songlin Wu, Jian Yin, Jinping Zhao, Qisong Xiao, Qiaoying Guo

Publication date: 1 October 2025Source: LWT, Volume 233Author(s): Jianwen Ruan, Songlin Wu, Jian Yin, Jinping Zhao, Qisong Xiao, Qiaoying Guo Read More

Related posts:

Default ThumbnailConstruction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation Default ThumbnailInteractive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation Default ThumbnailFermented cream improves gluten-protein properties in traditional doughs and elevates breads quality Default ThumbnailDifference and correlation analysis of the microbial community structure and the volatile flavor compounds of six traditional cereal-fermented beverages in Xinjiang Default ThumbnailKinematic design of new robot end-effectors for harvesting using deployable scissor mechanisms Default ThumbnailSubstrate specificity and reaction optimisation of a rutinosidase from tartary buckwheat for ethyl rutinoside formation
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.