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30 积分 2026-03-09 加入
Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD
2个月前
已完结
The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan
5个月前
已完结
Recent advances in crispness retention of microwaveable frozen pre-fried foods
6个月前
已完结
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
6个月前
已完结
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