Bookmark (0)
Please login to bookmark
Close
Publication date: Available online 11 August 2025
Source: Journal of Food Engineering
Author(s): Shengnan Zhang, Lihua Jin, Lu Gao, Han Zhang, Xiaodan Qi, Cong Li, Bang Chen, Yehua Shen
Publication date: Available online 11 August 2025Source: Journal of Food EngineeringAuthor(s): Shengnan Zhang, Lihua Jin, Lu Gao, Han Zhang, Xiaodan Qi, Cong Li, Bang Chen, Yehua Shen Read More
Related posts:
Continuous Monitoring of Moisture Loss of Beef, Beetroot, and Banana Slices During Microwave Vacuum Dehydration by using THz-TDS combined with Transformer-based Neural Network
Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction
Enhancing black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying