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90 积分 2023-01-06 加入
Temperature: The Single Most Important Factor for Degradation of Glucose Fluids during Storage
27天前
已完结
Effect of sucrose on pH and thermal stability of anthocyanin, total phenolic content, and antioxidant activity of senduduk (Melastoma malabathricum) fruit extract
2个月前
已完结
The Effects of High Fructose Syrup
2个月前
已完结
The Role of Copigmentation with Phenolic Compounds on the Vitamin C Resistance and Antioxidant Activity of Anthocyanins
4个月前
已完结
The Role of Copigmentation with Phenolic Compounds on the Vitamin C Resistance and Antioxidant Activity of Anthocyanins
4个月前
已关闭
The Role of Copigmentation with Phenolic Compounds on the Vitamin C Resistance and Antioxidant Activity of Anthocyanins
4个月前
已完结
Studies on the antioxidant activities of some new chromone compounds
7个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
8个月前
已完结
Origin of the exceptional colour stability of the Zebrina anthocyanin
10个月前
已完结
Enhancement of Colour Density and Anthocyanin Stabilities in Pomegranate Juice Against Hmf at Various Concentrations Through Amino Acid Copigmentation During Storage
10个月前
已完结
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