Lv1
58 积分 2023-08-15 加入
Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting
1个月前
已完结
Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil
1个月前
已完结
Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes
1个月前
已完结
Microwave pre-treatment of niger (Guizotia abyssinica) seeds: Impact on stability, physicochemical characteristics, bioactive and fatty acid profiles of extracted oil
1个月前
已完结
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil
1个月前
已完结
Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil
1个月前
已完结
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil
1个月前
已完结
Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. Seed and the quality of its oil
1个月前
已完结
Characterization, fractionation, and compatibility properties of Litsea cubeba kernel oil with potential value for industrial application as a lauric acid-based oil source
1个月前
已完结
Kinetic Modeling of the Effect of Antioxidant Additives on Biodiesel Oxidation Stability
1个月前
已完结
皖公网安备34019202002308
