Lv64
1970 积分 2023-12-27 加入
Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/ functional properties of pear pomace and chemical composition of its soluble dietary fibre
3天前
已完结
Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara
6天前
已完结
Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system
6天前
已完结
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition
21天前
已完结
The anti-inflammatory effect of lycopene complements the antioxidant action of ascorbic acid and α-tocopherol
22天前
已完结
Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents
22天前
已完结
Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid
22天前
已完结
Color stabilization of whole mango juice by protectants and its impact on flavor during storage
23天前
已完结
Inhibition of albendazole and 2‐(2‐aminophenyl)‐1H‐benzimidazole against tyrosinase: mechanism, structure–activity relationship, and anti‐browning effect
29天前
已完结
Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism
30天前
已完结
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