Lv21
110 积分 2024-04-02 加入
Impact of milling on the sensory quality and flavor profile of an aromatic rice variety produced in Chongqing
6小时前
待确认
Effect of Polysaccharide on Rheology of Dough, Microstructure, Physicochemical Properties and Quality of Fermented Hollow Dried Noodles
4个月前
已完结
Isolation, characterization and application of a novel polyvalent bacteriophage SF02 for the control of Salmonella and Escherichia coli O157:H7 in foods
4个月前
已完结
The GABA system in anxiety and depression and its therapeutic potential
4个月前
已完结
Exopolysaccharides produced byLactobacillussp.: Biosynthesis and applications
5个月前
已完结
Effect of Polysaccharide on Rheology of Dough, Microstructure, Physicochemical Properties and Quality of Fermented Hollow Dried Noodles
5个月前
已完结
Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation
5个月前
已完结
Effect of germinating quinoa flour on wheat noodle quality and changes in blood glucose
6个月前
已完结
Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water
6个月前
已完结
Production, characterization, and prebiotic activity of oligosaccharides from konjac glucomannan by Bacillus amyloliquefaciens WX-1
6个月前
已完结
皖公网安备34019202002308
