Lv11
30 积分 2025-03-04 加入
Oat proteins: A perspective on functional properties
2小时前
待确认
Oat: Current state and challenges in plant-based food applications
2小时前
已完结
Nutritional quality screening of oat groats by vibrational spectroscopy using field-portable instruments
12天前
已完结
A model for the detection of β-glucan content in oat grain based on near infrared spectroscopy
12天前
已完结
Assessment of oat (Avena sativa) varieties unveiled the variation in nutritional quality
28天前
已关闭
Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes
28天前
已完结
Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
1个月前
已完结
Aspects in oat breeding: nutrition quality, nakedness and disease resistance, challenges and perspectives
1个月前
已完结
Oat as a Source of Resistant Starch: A Review
1个月前
已完结
Content and Molecular Weight of Extractable β-Glucan in American and Swedish Oat Samples
1个月前
已完结
皖公网安备34019202002308
