Degradation of biomaterials and foods during thermal drying is caused mainly by their thermo-and xero-labile properties.
Degradation of biomaterials and foods during thermal drying is caused mainly by their thermo-and xero-labile properties.
摘要生物物料和食品在热力干燥过程中的质量退化主要是由其热湿不稳定特性导致的。