Lv11
40 积分 2024-09-21 加入
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder
6天前
已完结
Structural, in vitro digestion, and fermentation characteristics of lotus leaf flavonoids
6天前
已完结
Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch
13天前
已完结
Ultrasonic-assisted extraction of polysaccharides from coix seeds: Optimization, purification, and in vitro digestibility
1个月前
已完结
The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables
1个月前
已完结
Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables
1个月前
已完结
GC-O-MS technique and its applications in food flavor analysis
1个月前
已完结
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
1个月前
已完结
Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties
1个月前
已完结
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
1个月前
已完结
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