Optimization of Roasted Green Tea Winnowing via Fluid-Solid Interaction Experiments and Simulations.

导出 LinkOut

翻译打印收藏纠错

第一作者： Kun,Luo

第一单位： School of Engineering, Anhui Agricultural University, Hefei 230036, China.

作者： Kun,Luo ^[1] ; Chengmao,Cao ^[1] ; Zhengmin,Wu ^[2] ; Xuechen,Zhang ^[1] ; Minhui,An ^[1]

作者单位： School of Engineering, Anhui Agricultural University, Hefei 230036, China. ^[1] State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. ^[2]

关键词 flow field fluid–solid interaction tea modeling tea particle motion winnowing mechanism

DOI 10.3390/foods11203271

PMID 37431021

发布时间 2023-07-18

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2022年11卷20期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Optimization of Roasted Green Tea Winnowing via Fluid-Solid Interaction Experiments and Simulations.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Optimization of Roasted Green Tea Winnowing via Fluid-Solid Interaction Experiments and Simulations.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除