机译:真空-微波干燥过程中真空度和微波功率对迷迭香挥发性成分的影响
Departamento Tecnologia Agroalimentaria, Universidad Miguel Hernandez, Carretera de Beniel, 03312 Orihuela, Alicante, Spain;
Department of Chemistry, Wroclaw University of Environmental and Life Sciences, ul. Norwida 25, 53-375 Wroclaw, Poland;
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, ul. Chelmonskiego 37/41, 51-630 Wroclaw, Poland;
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, ul. Chelmonskiego 37/41, 51-630 Wroclaw, Poland;
Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, ul. Chelmonskiego 38d, 51-630 Wroclaw, Poland;
Departamento Tecnologia Agroalimentaria, Universidad Miguel Hernandez, Carretera de Beniel, 03312 Orihuela, Alicante, Spain;
essential oil; dried herbs; drying kinetics; α-pinene; rosmarinus officinalis l.; vacuum-microwave drying;
机译:渗透脱水真空微波干燥对罗非鱼片性能的影响
机译:渗透脱水真空微波干燥对罗非鱼圆角性质的影响
机译:挥发性和多酚组合物,抗氧化剂,抗糖尿病和抗衰老性能,以及干燥动力学,受到Rosmarinus Officinalis L的对流和杂交真空微波干燥的影响
机译:渗透预处理时间对真空微波加工的南瓜干切片某些品质特性的影响
机译:各种熏蒸剂和替代加工方法对干腌火腿的安全性,挥发性成分和感官品质的影响。
机译:决明子对流热风干燥和真空微波干燥的表征:抗氧化活性香精油挥发性成分和质量研究
机译:CASSIA ALATA的对流热风干燥和真空微波干燥的表征:抗氧化活性,精油挥发性组成和质量研究