回复trueyeoman发表于：2020/9/11 9:38:34悬赏金额：
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【序号】：1
【作者】：Eun Kyoung Mo, Seung Mi Kim, Sun A. Yang, Chang Jin Oh and Chang Keun Sung
【题名】：Assessment of antioxidant capacity of sedum (Sedum sarmentosum) as a valuable natural antioxidant source
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 1061-1067,
【全文链接】：DOI: 10.1007/s10068-011-0144-0
【序号】：2
【作者】：Luchai Butkhup, Montri Jeenphakdee, Sujitar Jorjong, Supachai Samappito, Wannee Samappito and Sawitree Chowtivannakul
【题名】：HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 1021-1032,
【全文链接】：DOI: 10.1007/s10068-011-0140-4
【序号】：3
【作者】İbrahim Doymaz
【题名】： Experimental study on drying characteristics of pomegranate peels
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 965-970,
【全文链接】：DOI: 10.1007/s10068-011-0133-3
【序号】：4
【作者】：S. V. Gokhale and S. S. Lele
【题名】：Dehydration of red beet root (Beta vulgaris) by hot air drying: Process optimization and mathematical modeling
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 955-964,
【全文链接】：DOI: 10.1007/s10068-011-0132-4
【序号】：5
【作者】：Ali Abas Wani, Dalbir Singh Sogi, Preeti Singh and Uma Shankar Shivhare
【题名】：Characterization and functional properties of watermelon (Citrullus lanatus) seed protein isolates and salt assisted protein concentrates
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 877-887,
【全文链接】： DOI: 10.1007/s10068-011-0122-6
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