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344 积分 2023-10-22 加入
Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: A Review
3小时前
待确认
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
1天前
已完结
Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast
3天前
已完结
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice
13天前
已完结
Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques
13天前
已完结
Designing and developing a programmable in vitro gastrointestinal model to assess the impact of pasteurization on the bioaccessibility of lycopene nanoparticles
28天前
已完结
Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility
30天前
已完结
Lycopersene: A review on extraction, identification and purification and applications
1个月前
已完结
Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
2个月前
已完结
Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking
2个月前
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