Lv4
620 积分 2024-09-16 加入
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
17小时前
待确认
Oxidative Stability of Cashew Oils from Raw and Roasted Nuts
28天前
已完结
Flavor and compositional analysis of macadamia nuts during long‐term storage
1个月前
已完结
Effect of Storage Conditions on Physico-Chemical Characteristics and Antioxidants Activity of Sweet and Bitter Almond Nuts and Seeds of Aknoul
1个月前
已完结
Nuts: An overview on oxidation, affecting factors, inhibiting measures, and prospects
1个月前
已完结
Tailored magnetic silica-immobilized D-allulose 3-epimerase with enhanced stability and recyclability for efficient D-allulose production
1个月前
已完结
A novel xylose isomerase suitable for D-fructose production and synergistic catalysis with D-allulose 3-epimerase for the biosynthesis of D-allulose
1个月前
已完结
Impact of ethylene and 1-MCP on sprouting and sugar accumulation in stored potatoes
5个月前
已完结
Differential effect of ethylene supplementation and inhibition on abscisic acid metabolism of potato (Solanum tuberosum L.) tubers during storage
5个月前
已完结
Changes in carbohydrate content in zucchini fruit (Cucurbita pepo L.) under low temperature stress
6个月前
已完结
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