Lv5
1096 积分 2025-06-06 加入
Assessment of biochemical compounds and antioxidant enzyme activity in barley and wheatgrass under water‐deficit condition
12天前
已完结
Inactivation of lipase and lipoxygenase in whole wheat flour using atmospheric cold plasma and steam treatments: Kinetics, mechanism, and impact on its compositional properties
12天前
已完结
Proteomic insights into lipid degradation and volatile compound changes during foxtail millet storage
12天前
已完结
Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review
12天前
已完结
Lipid and sugar profiles of various barley cultivars (Hordeum vulgare)
12天前
已关闭
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
12天前
已完结
Response of rice lipid metabolism, starch and protein contents to drought stress and their relationship with eating quality
12天前
已完结
Lipid Chemical Constituents and Sensory Profile of Enriched Wheat Flour-Based Chips
12天前
已完结
H2S treatment alleviates postharvest chilling injury in green pepper by regulating antioxidant capacity, osmotic regulation and lipid metabolism to maintain cell membrane integrity
14天前
已完结
Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation
14天前
已完结
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