stir-fry 第1页

Effects of different processing methods on content of flavonoids from Sophorae Fructus Discriminating processed betel nut‘s degree of stir-frying and quantizing empirical index based on color difference meter and electronic nose fingerprint analyzer Studies on the Pharmacological Action of Various Processed Mylabris phalerata Pallas Preliminary study of odor change mechanism in Crataegi Fructus stir-fried process based on correlation analysis Research on processing mechanism of Zushima which was stir-fried with licorice based on TG-DTG