Lv1
60 积分 2020-04-26 加入
Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensisand Its Function on Formation of Sulfur-Containing Volatiles
11天前
已完结
Enzyme Kinetics for Complex System Enables Accurate Determination of Specificity Constants of Numerous Substrates in a Mixture by Proteomics Platform
1个月前
已完结
Pasting, thermal, and functional properties of wheat flour and rice flour formulated with chestnut flour
1个月前
已完结
Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour
1个月前
已完结
Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes
1个月前
已完结
A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying
2个月前
已完结
Machine learning‐based modeling in food processing applications: State of the art
2个月前
已完结
Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment
2个月前
已完结
Application of Freezing and Thawing to Carrot (Daucus carota L.) Juice Extraction
3个月前
已完结
Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices
3个月前
已完结
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