Titlebook: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems; Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrá Book 2015 Spring

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書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems影響因子(影響力)




書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems影響因子(影響力)學(xué)科排名




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書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems被引頻次




書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems被引頻次學(xué)科排名




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書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems年度引用學(xué)科排名




書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems讀者反饋




書目名稱Water Stress in Biological, Chemical, Pharmaceutical and Food Systems讀者反饋學(xué)科排名

flimsy

Yag-Capsulotomy

BUMP

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems978-1-4939-2578-0Series ISSN 1571-0297 Series E-ISSN 2628-8095

ENNUI

Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.

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Functional Behavior of Different Food Components as Affected by Water and Physical State,n which water impacts the food chain, starting from irrigation of crops, harvested raw materials, storing and processing, and finished goods properties such as shelf life, microbiological quality and safety, functional properties, palatability and profitability, to name a few.

Cardioversion

Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials,olids contents are well-known properties of carbohydrates, particularly of low molecular weight sugars (White and Cakebread 1966). Natural biological materials, including foods, often contain carbohydrates mixed with proteins and other hydrophilic substances in their aqueous phase.

安撫

旁觀者

Water and Food Appearance,Food appearance depends not only on its chromatic characteristics (hue, saturation) and luminosity but also on the spatial distribution of light inside the food material, which determines appearance aspects such as transparency and gloss.

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