Lv4
790 积分 2023-10-25 加入
Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill
1年前
已完结
Multi-scale structure and digestive property of bran starch in different particle size wheat bran
1年前
已完结
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran
1年前
已完结
Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction
1年前
已完结
Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts
1年前
已完结
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions
1年前
已完结
Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions
1年前
已完结
Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: A kinetic study
1年前
已完结
Evaluation of polar compound distribution in edible oils under restaurant deep frying
1年前
已完结
皖公网安备34019202002308
