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Frozen “Tofu” Effect: Engineered Pores of Hydrophilic Nanoporous Materials
[Image: see text] Frozen tofu is a famous Asian food made by freezing soft bean curds, which are naturally porous to store flavor and nutrients. When the narrow pores of the soft bean curd are saturated with water and then frozen, pore widths expand to generate a completely new porous structure—froz...
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| הוצא לאור ב: | ACS Omega |
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| Main Authors: | , , , , , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Chemical Society
2017
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| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6641700/ https://ncbi.nlm.nih.gov/pubmed/31457763 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.7b00901 |
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