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60 积分 2022-09-29 加入
Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough
8个月前
已完结
Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale
8个月前
已完结
Arthrospira platensis as future food: A review on functional ingredients, bioactivities, and application in the food industry
10个月前
已完结
Effect of age at shoot removal on tuber and shoot yields at harvest of five sweet potato (Ipomoea batatas (L.) Lam) cultivars
10个月前
已完结
Effects of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides
10个月前
已完结
Bibliometric Analysis of the Impact of Ultra‐Processed Foods on the Gut Microbiota
10个月前
已完结
Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics
10个月前
已完结
Effect of pH and temperature on physicochemical properties, aggregation behaviour and degradation kinetics of quercetin and baicalein in nearly aqueous media
11个月前
已完结
Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions
11个月前
已完结
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