Lv11
40 积分 2025-03-17 加入
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
5小时前
已完结
High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference
3天前
已完结
The silver sensory experience – A review of senior consumers’ food perception, liking and intake
1个月前
已完结
Framing and naming: A process to define a novel food category
2个月前
已完结
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