SCI
机构:
来源:FOOD CHEMISTRY年份:2019
关键词:
Lotus root; UV-C; Browning; Enzyme; Quality
SCI
机构:
来源:SCIENTIFIC REPORTS年份:2019
SCI
机构:
来源:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY年份:2019
关键词:
Dense phase carbon dioxide; electronic nose; in vitro lycopene bioaccessibility; lycopene isomerisation; phenolic compound; tomato juice
SCI
机构:
来源:SCIENTIA HORTICULTURAE年份:2019
关键词:
Sweet cherry fruit; Near-freezing temperature; Postharvest quality; Consumer acceptance; Antioxidants
SCI
机构:
来源:SCIENTIA HORTICULTURAE年份:2019
关键词:
Bell pepper fruit; Low temperature conditioning; Methyl jasmonate; Chilling injury
SCI
机构:
来源:FOOD CONTROL年份:2019
关键词:
Traceability; QR code; RFID; Experiment analysis; Label transformation
SCI
机构:
来源:CERAMICS INTERNATIONAL年份:2019
关键词:
Sintering behavior; Ferroelectric property; Piezoelectric property; Strain property
SCI
机构:
来源:AGRICULTURAL WATER MANAGEMENT年份:2019
关键词:
Soil water leaching; Cropland; Rainfall; Irrigation; Northern China
SCI
机构:
来源:IEEE ACCESS年份:2019
关键词:
Organic food; search engine; search interest; neural network; data modeling; deep learning; consumer behavior
SCI
机构:
来源:ADVANCES IN POLYMER TECHNOLOGY年份:2019