Lv4
748 积分 2024-10-20 加入
Effect of color protection treatment on the browning and enzyme activity of Lentinus edodes during processing
2个月前
已完结
Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour
2个月前
已完结
POSTHARVEST STORAGE OF THE CULTIVATED MUSHROOM ( Agaricus bisporus ) AND ITS INFLUENCE ON QUALITATIVE PROTEIN CHANGES RELATED TO CANNED PRODUCT YIELD
3个月前
已完结
Citric acid treatment maintains fresh-cut sweet potatoes storage quality by reducing browning levels and increasing antioxidant capacity
3个月前
已完结
Effect of color protection treatment on the browning and enzyme activity of Lentinus edodes during processing
4个月前
已完结
Effect of pulsed controlled atmosphere with CO2 on the quality of watercored apple during storage
4个月前
已完结
Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum
4个月前
已完结
Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties
4个月前
已完结
Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage
4个月前
已完结
Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
4个月前
已完结
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