Lv41
470 积分 2025-06-09 加入
Effects of purple potato anthocyanins on the in vitro digestive properties of starches of different crystalline types
26分钟前
已完结
Comparative metabolomics analysis of purple sweet potato flesh across different storage periods
1小时前
已完结
Dynamic changes in fermented purple potato-enriched dough: structural, flavor, and metabolic mechanisms
1小时前
已完结
Dynamic changes of starch properties, sweetness, and β-amylases during the development of sweet potato storage roots
1个月前
已完结
Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil
1个月前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
2个月前
已完结
Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea
2个月前
已完结
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
2个月前
已完结
Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS
4个月前
已完结
Comparative metabolomics analysis of purple sweet potato flesh across different storage periods
4个月前
已完结
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