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56 积分 2024-04-08 加入
Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes
17小时前
待确认
Impact of amylose content on the formation of V-type granular starch
1个月前
已完结
Physicochemical Properties of Monosodium Glutamate‐Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch
1个月前
已完结
Polymorphic transitions of V-type amylose upon hydration and dehydration
2个月前
已完结
Complexation temperature regulation of the ordered structure of “empty” V-type starch
2个月前
已完结
INFLUENCE OF SOIL TENSION ON TOMATO FRUIT CRACKING
6个月前
已完结
Sweet cherry fruit cracking mechanisms and prevention strategies: A review
6个月前
已完结
Citrus Fruit-Cracking: Causes and Occurrence
6个月前
已完结
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