Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Baohe MIAO"'
Autor:
Yufeng Shi, Taoran Lu, Sanyan Lai, Song Li, Ling Zhang, Rong Liu, Lin Ouyang, Xinxin Zhao, Yuqin Jiang, Zhen Yan, Ju Zhang, Baohe Miao
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Roses (Rosa rugosa) are a famous flower with high ornamental and economic value. But the petals of roses are usually pink and purple, which restricted its application in garden settings. Flavonols and anthocyanins are crucial secondary metabolites re
Externí odkaz:
https://doaj.org/article/989c38904a6845b49b52ff6536aad6e1
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 219-229 (2023)
In order to optimize the cooking technology of flowering broad beans, four processing parameters including soaking temperature, soaking time, frying temperature and frying time were selected for single factor and orthogonal optimization experiments,
Externí odkaz:
https://doaj.org/article/af1a5a14dc004720bb40c32546c292d4
Autor:
Mingfeng Qiao, Siyue Luo, Zherenyongzhong Z., Xuemei Cai, Xinxin Zhao, Yuqin Jiang, Baohe Miao
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 499 (2024)
To explore the effects of different preservation methods on the quality of loquat after fresh-keeping treatment, various preservation techniques were employed. These included natural preservation (NP), vacuum freezing preservation (VFP), vacuum at ro
Externí odkaz:
https://doaj.org/article/41d74b4234b9402698948cda18d42e5b
Publikováno v:
Foods, Vol 13, Iss 2, p 340 (2024)
The study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the pr
Externí odkaz:
https://doaj.org/article/8c5e472dd579463d887b5eff5475b010