Lv33
290 积分 2023-10-22 加入
Machine learning-enhanced modeling and characterization for optimizing dietary Fiber production from Highland barley bran
1天前
已完结
A new para-quinone-type flavan from the leaves of Ilex centrochinensis and its anti-inflammatory activities
2天前
已完结
Two novel flavanes from the leaves of Morus alba L
2天前
已完结
Intercalation chemistry and thermal characteristics of layered double hydroxides possessing organic phosphonates and sulfonates
2天前
已完结
Isethionate formation from taurine in Chromohalobacter salexigens: purification of sulfoacetaldehyde reductase
2天前
已关闭
Dietary fiber from sweet potato residue with different processing methods: Physicochemical, functional properties, and bioactivity in vitro
13天前
已完结
Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions
1个月前
已完结
Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles
1个月前
已完结
Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour
1个月前
已完结
皖公网安备34019202002308
