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闫师杰-食品科学与生物工程学院
Web16 mrt. 2024 · ABSTRACT. In this study, the effect of osmotic solutions (sugar solution, grape syrup and mulberry syrup) and ultrasound time (20, 30, and 40 min) was investigated on the water loss, solid gain, moisture content, shrinkage, firmness, color (L*a*b*), vitamin C, total chlorophyll, and sensory properties of dried kiwifruits.High performance liquid … WebKorean Journal of Food Preservation (Korean J Food Preserv, KJFP) is a peer-reviewed and open-access journal that publishes original research papers, research notes, and … the crossing at wyndham
Journal of Food Science and Technology -Mysore- - ResearchGate
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