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Keyword [Drying Methods]
Result: 101 - 120 | Page: 6 of 7
101.
Effect Of Drying Methods On The Qualities Changes Of Dried Thick Skin Apricot During Drying
102.
Comprehensive Utilization And Functional Wine Development Based On Shanxi Genuine Traditional Chinese Medicine Ziziphus Jujuba Mill.var.spinosa
103.
Experimental Research On Drying Characteristics And Quality Of Jujube Powder By Two Drying Methods
104.
Effect Of Different Drying Methods On The Flavor Of Takifugu Obscurus
105.
Study On The Influence Of Drying Methods On Quality And Flavor Of Dehydrated Jujube Products
106.
Effect Of Different Drying Methods On Quality,flavor And In Vitro Digestive Characteristics Of Golden Pompano(Trachinotus Blochii) Fillets
107.
Ffect Of Different Drying Methods On The Quality And Flavor Of Chinese Yam Chips
108.
Investigation Of Radio Frequency Heating As Pre-drying And Final-stage Drying Methods For Carrot Cubes
109.
Effect Of Okara On The Quality Of Glucono-δ-lactone-induced Tofu And The Optimization Of Okara Adding Process
110.
Effects Of Pretreatment And Drying Methods On Drying Characteristics And Quality Of Hippophae Rhamnoides L
111.
The Effect Of Drying Methods On The Flavor Compounds Of Durian
112.
Comparative Study On Five Drying Methods Of Plantation Pinus Sylvestris Wood In 40mm Thick
113.
Study On Extraction And Drying Technology Of Pectin From Premna Puberula Pamp
114.
Effect Of Different Drying Methods And Cutting Treatments On The Quality Of Lentinula Edodes
115.
Research On The Effects Of Different Drying Methods,Packing Materials And Temperature On The Storage Quality Of Jujube Slices
116.
Studies The Effects Of Three Drying Methods On The Total Flavonoids And Antioxidant Activity Of Bergamot
117.
Study On Extraction,structure And Functional Application Properties Of Chinese Quince Seed Gum
118.
Effects Of Drying Methods On The Quality Of Moso Bamboo Shoots
119.
Optimization Of Fermentation Technology Of Blueberry Juice By Lactic Acid Bacteria And Effect Of Drying Method On Drying Effcet Of Blueberry Pomace
120.
The Compositions Of Flavonoid And Dietary Fiber In Different Parts Of Shatianyou (Citrus Grandis L. Osbeck) And The Preparation Technology Of Its Fruit Powder
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