Lv11
20 积分 2025-04-16 加入
Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
5小时前
已完结
Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed
8小时前
已完结
Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed
10天前
已完结
The effect of microwave pretreatment on some physico-chemical properties and bioactivity of Black cumin seeds’ oil
10天前
已完结
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil
10天前
已完结
Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil
14天前
已完结
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil
14天前
已完结
Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed
14天前
已完结
Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste
15天前
已完结
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil
15天前
已完结
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