机译:Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits
机译:Effect of microwave freeze-drying on microbial inactivation, antioxidant substance and flavor quality of Ashitaba leaves (Angelica keiskei Koidzumi)
机译:A differential shrinkage approach for evaluating particle formation behavior during drying of sucrose, lactose, mannitol, skim milk, and other solid-containing droplets