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366 积分 2024-10-11 加入
Design and Optimization of Fermentation Vessels for Dairy Products: A Focus on Yogurt and Probiotic Cultures"
2天前
已完结
Rosa roxburghii Tratt (Cili) has a more effective capacity in alleviating DSS-induced colitis compared to Vitamin C through B cell receptor pathway
17天前
已完结
Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action
21天前
已完结
DNA binding studies of 2-tert-butylhydroquinone (TBHQ) food additive
22天前
已完结
Frontiers | Insights into flavor and key influencing factors of Maillard reaction products: A recent update
3个月前
已完结
Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis
3个月前
已关闭
A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation
3个月前
已完结
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review
3个月前
已完结
Food chemistry and biochemistry of enzymatic browning
3个月前
已关闭
Enzymatic browning and polyphenol oxidase control strategies
3个月前
已完结
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