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10 积分 2024-12-20 加入
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design
4天前
已完结
Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry
5天前
已完结
Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing
18天前
已完结
Comparative analyses of aromas of fresh, naringinase‐treated and resin‐absorbed juices of pummelo by GC‐MS and sensory evaluation
20天前
已完结
Naringin and naringenin determination and control in grapefruit juice by a validated HPLC method
20天前
已完结
Application of Freezing and Thawing in Apple (Malus domestica) Juice Extraction
23天前
已完结
A sensitive colorimetric method for estimation of ascorbic acid
23天前
已完结
Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent
23天前
已完结
Total phenolics, ascorbic acid, and antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by illumination during storage
23天前
已完结
Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue
24天前
已完结
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