Lv3
220 积分 2022-12-14 加入
The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics
15天前
已完结
Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology
6个月前
已完结
Critical Reviews in Food Science and Nutrition
1年前
已完结
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
1年前
已完结
Popularity Bias Is Not Always Evil: DisentanglingBenign and Harmful Bias for Recommendation
1年前
已关闭
Composition, bioactive substances, extraction technologies and the influences on characteristics of Camellia oleifera oil: A review
1年前
已完结
Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC-MS fingerprints
1年前
已完结
皖公网安备34019202002308
