Lv21
108 积分 2025-09-08 加入
Optimization of soaking conditions using response surface methodology for the reduction of antinutritional of kidney bean (Phaseolus vulgaris L.)
2个月前
已完结
Kidney Beans ( Phaseolus vulgaris L.): Composition, Health Benefits, and Health‐Oriented Processing Strategies
2个月前
已完结
Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris)
2个月前
已完结
Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry
2个月前
已完结
Blanching in the food industry
2个月前
已关闭
Neuroprotective effects of Bifidobacterium animalis HN019 and Lactobacillus acidophilus NCFM in MPTP-induced Parkinson’s disease mice
5个月前
已完结
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