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浏览/检索结果: 共3条，第1-3条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Mitigating effect of relative humidity (RH) on 2-furoylmethyl-Amino acid formation 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 卷号: 101, 页码: 551-558 作者:  Sarpong, Frederick[1];  Jiang, Haonan[2];  Oteng-Darko, Patricia[3];  Zhou, Cunshan[4];  Amenorfe, Leticia Peace[5] 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24 2-Furoylmethyl-amino acid  Relative humidity  Thermodynamics  First-order  Banana   Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage 期刊论文 JOURNAL OF FOOD BIOCHEMISTRY, 2018, 卷号: 42, 期号: 6 作者:  Sarpong, Frederick[1];  Oteng-Darko, Patricia[2];  Golly, Moses Kwaku[3];  Amenorfe, Leticia Peace[4];  Rashid, Muhammad Tayyab[5] 收藏  |  浏览/下载：5/0  |  提交时间：2019/12/24 apple slice  browning indexes  coating gums  postharvest-shelf life  Xanthan   Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices 期刊论文 HEAT AND MASS TRANSFER, 2018, 卷号: 54, 期号: 10, 页码: 3117-3130 作者:  Sarpong, Frederick[1];  Yu, Xiaojie[2];  Zhou, Cunshan[3];  Oteng-Darko, Patricia[4];  Amenorfe, Leticia Peace[5] 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/24