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154 积分 2022-11-14 加入
Soluble, Insoluble, and T American association of cereal chemists. Approved methods of the AACC. Method 32-07. Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products[otal Dietary Fiber in Foods and Food Products
7小时前
已完结
Understanding the Effect of B Vitamins on Gut Microbiota: A Comprehensive Review
6个月前
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DIA-Based Proteomics Analysis Revealed the Impact of Dietary l -Arginine Supplementation on Meat Protein in Mongolian Sheep through the Nitric Oxide Signaling
6个月前
已完结
Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata
9个月前
已完结
Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS
9个月前
已完结
Drying methods on fruit quality and antioxidant activity of two rare edible fungi (Dictyophora rubrovolvata and Phallus impudicus L.)
9个月前
已完结
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
9个月前
已完结
Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids
9个月前
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In vitro protein digestibility of edible filamentous fungi compared to common food protein sources
9个月前
已完结
Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata
9个月前
已完结
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