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2022-11-07 加入
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Packaging of Milk and Dairy Products: Principles and Purpose
1个月前
已完结
Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee
2个月前
已完结
A multivariate perspective on the stability of oat-based drinks assessed by spectroscopy
2个月前
已完结
Influence of chemical modification approaches on physicochemical and structural properties of dietary fiber from oat
2个月前
已完结
Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production
2个月前
已完结
Improving physicochemical stability of highland barley-based milk by the addition of endogenous β-glucan
2个月前
已完结
The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients
2个月前
已完结
Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids
2个月前
已完结
Investigating sensory-classified roasted arabica coffee with GC × GC-TOFMS and chemometrics to understand potato taste defect
3个月前
已完结
Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions
3个月前
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