Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips
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Published in Food chemistry (01.02.2022)
Published in Food chemistry (01.02.2022)
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Effect of surfactants on the production of polysaccharides from Schizophyllum commune through submerged fermentation
Meng, Qi, Chuai, ShiChen, Chen, Lei, Wang, Lingling, Cai, Guolin, Mao, Jinsheng, Gu, Zhenghua, Shi, Guiyang, Ding, Zhongyang
Published in International journal of biological macromolecules (01.12.2021)
Published in International journal of biological macromolecules (01.12.2021)
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