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340 积分 2024-12-09 加入
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
5天前
已完结
Pomegranate: A Comprehensive Review of Functional Components, Health Benefits, Processing, Food Applications, and Food Safety
16天前
已完结
Exogenous trehalose alleviates chilling injury of ‘Kim Ju’ guava by modulating soluble sugar and energy metabolisms
17天前
已完结
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
24天前
已完结
Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit
2个月前
已完结
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
2个月前
已完结
Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage
3个月前
已完结
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