Lv11
30 积分 2024-10-26 加入
Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots
2小时前
已完结
Development and application of a SFC–DAD–MS/MS method to determine carotenoids and vitamin A in egg yolks from laying hens supplemented with β-carotene
2小时前
已完结
Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
21小时前
已完结
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