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28 积分 2024-04-16 加入
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
2天前
已完结
Effects of Extraction Methods on the Structure and Functional Properties of Soluble Dietary Fiber from Blue Honeysuckle (Lonicera Caerulea L.) Berry
2个月前
已完结
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds
3个月前
已完结
Three ways ChatGPT helps me in my academic writing
3个月前
已完结
Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property
3个月前
已完结
Improvement of quality of Ginkgo biloba seeds powder by solid-state fermentation with Eurotium cristatum for developing high-value ginkgo seeds products
3个月前
已关闭
Effect of freeze drying on alpha glucosidase, angiotensin (ACE) inhibition, and nutritional properties of Lactococcus lactis-fermented guava fruit powder
5个月前
已完结
Dielectric barrier discharge plasma pretreatment: A cleaner new way to improve energy efficiency and quality of wolfberry drying
5个月前
已完结
Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves
5个月前
已完结
Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes
5个月前
已关闭
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