Lv4
740 积分 2025-06-09 加入
Lentil starch: Effect of the amylose content on structural, physicochemical, and digestibility characteristics
3天前
已完结
New beverage based on grapes and purple-fleshed sweet potatoes: Use of non-standard tubers
8天前
已完结
Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans
12天前
已完结
Exogenous Carbon Addition Reduces Soil Organic Carbon: The Effects of Fungi on Soil Carbon Priming Exceed Those of Bacteria on Soil Carbon Sequestration
17天前
已完结
Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment
17天前
已完结
How steaming and drying processes affect the active compounds and antioxidant types of Gastrodia elata Bl. f. glauca S. chow
17天前
已完结
Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes
18天前
已完结
Dynamic changes in reducing sugars, amino acids, volatiles of Lanxangia tsao-ko and prediction of their potential precursors during constant and variable temperature drying
26天前
已完结
Water transport, vascular bundle integrity, and enzymatic activity in rambutan pericarp and spine browning
26天前
已完结
Effects of water activity on the flavor characteristics and drying quality of asparagus lettuce: The alteration of cell wall structure and water distribution
26天前
已完结
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