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文献信息
Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.
Physicochemical PropertiesFunctional PropertiesBioactive CompoundsUltrasound-assisted ThawingInterdisciplinary InnovationUltrasonic ThawingMicrowave HeatingNon-thermal TechnologyRheological PropertiesVariety IdentificationFood ScienceVolatile Flavor CompoundsChinese Rice WineProperties of StarchPrinted FoodUltrasound TreatmentMicrobial ControlQuality PropertiesSeed VarietiesPulsed Electric Field
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