High-humidity hot-air impingement blanching conditions for the inhibition of potato-browning enzymes and for quality retentionJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREIF3.52023-12-064PRE
Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruitsLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62022-01-0135OAAI
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项
研究方向