Lv3
340 积分 2023-12-16 加入
Predicting sugar content of candied watermelon rind during osmotic dehydration
1个月前
已完结
Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders
1个月前
已完结
Raphanus sativus L. roots: Proximate analysis and antioxidant activity
1个月前
已完结
A chromosome‐level genome assembly of radish (Raphanus sativus L.) reveals insights into genome adaptation and differential bolting regulation
1个月前
已完结
Optimization of Sand Puffing Characteristics of Quinoa using Response Surface Methodology
2个月前
已完结
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine
2个月前
已完结
How the watermelon got its sweet taste and rosy hue
3个月前
已完结
Analysis of Volatile Components in Korean Rice Wine by the Addition of Yulmoo
4个月前
已关闭
Effect of baking technique for rice wine production and the characteristics of baked rice wine
4个月前
已完结
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