Lv27
140 积分 2024-10-02 加入
Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder
7天前
已完结
Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
8天前
已完结
Coffee fermentation process: A review
18天前
已完结
Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review
18天前
已完结
Turn to the wild: A comprehensive review on the chemical composition of wild olive oil
18天前
已完结
Chocolate microstructure: A comprehensive review
18天前
已完结
A critical review on the stability of natural food pigments and stabilization techniques
18天前
已完结
皖公网安备34019202002308
