Lv1
40 积分 2024-07-19 加入
Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage
13小时前
已完结
Relationship between black soybean polyphenols and seed coat color during boiling process
1天前
已关闭
Optimizing Nucleophilic Depolymerization of Proanthocyanidins in Grape Seeds to Dimeric Proanthocyanidin B1 or B2
7天前
已完结
Characterization of Unusual Proanthocyanidins in Leaves of Bayberry (Myrica rubra Sieb. et Zucc.)
7天前
已完结
Analysis of the Oxidative Degradation of Proanthocyanidins under Basic Conditions
1个月前
已完结
Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry
2个月前
已完结
Variability of the Polyphenolic Composition of Cider Apple (Malus domestica) Fruits and Juices
2个月前
已完结
Variability of the Polyphenolic Composition of Cider Apple (Malus domestica) Fruits and Juices
2个月前
已关闭
Analysis of the Oxidative Degradation of Proanthocyanidins under Basic Conditions
2个月前
已完结
AI and computational chemistry-accelerated development of an alotaketal analogue with conventional PKC selectivity
2个月前
已完结
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