method for pretreatment of freshly cut grass and taste original spices, in order to speed up the drying

• 1. 一种加快木门油漆干燥速度的木门处理方法 [P] . 中国专利： CN110744659B . 2021.03.23
• 2. 一种加快木门油漆干燥速度的木门处理方法 [P] . 中国专利： CN110744659A . 2020-02-04
• 3. A method for the pretreatment of freshly cut grass and herbs, in order to accelerate the drying [P] . 德国专利： DE604745C . 1934-10-26

  机译： 一种用于预处理鲜切草和草药以加速干燥的方法

• 4. Process for making duraveis or for preservation of freshly cut grass gardens, kitchen and spices. [P] . BR7900061A . 1979-08-14

  机译： 制作杜氏藻或保存鲜切草园，厨房和香料的方法。

• 5. method and device for code or the pressing of the fruit, taste original spices, plants, rueben, etc., and drying the same [P] . 德国专利： DE000000855942B . 1952-11-17

  机译： 编码或压榨水果，品尝原始香料，植物，黑麦等的方法和装置，并将其干燥

• 1. Influence of controlled freezing-point temperature on the freshness and taste of pickled and dried grass carp [C] . LiYan Cai, JinQing Wan International Conference on Frontiers of Manufacturing Science and Measuring Technology . 2017
• 2. Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds [O] . V. K. Prajapati, Prabhat K. Nema, S. S. Rathore 2011
• 3. Dynamics of large ciliate protozoa in the rumen of cattle fed on diets of freshly cut grass [O] . R. A. Leng, D. Dellow, G. Waghorn 1986
• 4. METHODS FOR CALCULATING CANNING PRODUCTION COSTS ACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLES STUDYING THE USE OF SORBIC ACID IN CANNING FRUIT RECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION ALL-UNION CONFERENCE ON NEW METHODS FOR STORING EXPANDED MEETING FOR TASTING SUBLIMATION PRODUCTS [R] . Sh. B. Gandelman, A. I. Lyubivaya, Ye. Osinska 1965

• 1. Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods [J] . Xiuhong Zhao ,Yunyun Wei ,Xue Gong . 食品科学与人类健康（英文） . 2020,第2期
• 2. 汽蒸预处理对马占相思木渗透性和干燥速度的影响 [C] . Feng Zhibo ,酆志博 ,Cai Jiabin . 第十四次全国木材干燥学术研讨会 . 2013
• 3. 切割方式和茉莉酸甲酯预处理对鲜切菠萝品质和抗氧化活性影响 [A] . 季悦 . 2017