Lv6
2790 积分 2023-01-07 加入
Chapter 9 - Enzymes in breadmaking
2个月前
已关闭
Chapter 9 - Enzymes in breadmaking
2个月前
已关闭
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
4个月前
已完结
Phyllanthacidoid U: a new N-glycosyl norbisabolane sesquiterpene from Phyllanthus acidus (L.) skeels
5个月前
已完结
Comparative transcriptome analysis reveals key pathways and genes involved in trichome development in tea plant (Camellia sinensis)
7个月前
已完结
Dynamic variation of amino acid content during black tea processing: A review
10个月前
已完结
BROMELIAD TRICHOMES: STRUCTURE, FUNCTION, AND ECOLOGICAL SIGNIFICANCE
10个月前
已完结
Metabolite Profiling and Transcriptome Analysis Revealed the Chemical Contributions of Tea Trichomes to Tea Flavors and Tea Plant Defenses
10个月前
已完结
Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage
1年前
已完结
Gardenia (Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies
1年前
已完结
皖公网安备34019202002308
