Lv4
730 积分 2023-12-22 加入
Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles
1个月前
已完结
Safety of quercetin for clinical application (Review)
3个月前
已完结
High diversity of dietary flavonoid intake is associated with a lower risk of all-cause mortality and major chronic diseases
3个月前
已完结
Nutritional composition and flavonoids content of flour from different buckwheat cultivars
3个月前
已完结
Whole grain intake and cardiovascular disease: A meta-analysis
3个月前
已完结
Total dietary flavonoid intake and risk of cardiometabolic diseases: A dose-response meta-analysis of prospective cohort studies
3个月前
已完结
Effects of ultra-processed foods on the microbiota-gut-brain axis: The bread-and-butter issue
3个月前
已完结
Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles
4个月前
已完结
Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders
4个月前
已完结
Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough
4个月前
已完结
皖公网安备34019202002308
