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20 积分 2024-01-29 加入
Mechanisms of ethanol treatment on controlling browning in fresh-cut lotus roots
14天前
已完结
Integrated transcriptomics and physiological parameters reveal the husk browning difference between two cultivars of pomegranate fruit
14天前
已完结
Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies
19天前
已完结
Polyphenol mediated non-enzymatic browning and its inhibition in apple juice
19天前
已完结
Effect of storage on nonenzymatic browning of apple juice concentrates
20天前
已完结
A simulation system to study the types and causes of browning in concentrated orange juice during storage
20天前
已完结
Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage
25天前
已完结
The effect of hydrocolloid on stability of Papaya-Pineapple jelly drink during storage
25天前
已完结
Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations
25天前
已完结
Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process
25天前
已完结
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