Lv1
78 积分 2022-09-19 加入
β-Cryptoxanthin: Chemistry, Occurrence, and Potential Health Benefits
1个月前
已完结
Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
1个月前
已完结
Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products
2个月前
已完结
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color
3个月前
已完结
Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
3个月前
已完结
Variability of Sugars in Staple-Type Sweet Potato (Ipomoea batatas) Cultivars: The Effects of Harvest Time and Storage
4个月前
已完结
CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS
4个月前
已完结
EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]
4个月前
已完结
Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.)
4个月前
已完结
Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)
5个月前
已完结
皖公网安备34019202002308
