Lv44
402 积分 2023-03-27 加入
The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics
24分钟前
已完结
Effect of high pressure steam on the eating quality of cooked rice
33分钟前
已完结
A fast breeding strategy creates fragrance- and anthocyanin-enriched rice lines by marker-free gene-editing and hybridization
21小时前
已完结
Toward breeding pigmented rice balancing nutrition and yield
21小时前
已完结
Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract
1天前
已完结
Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns
1天前
已完结
Anthocyanin: Potential tool for diabetes management and different delivery aspects
1天前
已完结
Starch-anthocyanins complex: Characterization, digestibility, and mechanism
1天前
已完结
Characterization and the cholesterol-lowering effect of dietary fiber from fermented black rice (Oryza sativa L.)
1天前
已完结
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