Lv11
40 积分 2024-10-26 加入
Effects of simultaneous and sequential mixed fermentation of non‐Saccharomyces strains and a Saccharomyces cerevisiae strain on the fermentation process and volatile compounds of Mijiu
4小时前
已完结
Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots
14天前
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
14天前
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
15天前
已完结
Metabolic remodeling in glioblastoma: a longitudinal multi-omics study
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