Lv1
6 积分 2024-09-19 加入
Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
5个月前
已完结
Transcriptome and physiological determination reveal the effects of selenite on the growth and selenium metabolism in mung bean sprouts
5个月前
已完结
A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process
5个月前
已完结
Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake
5个月前
已完结
Strategies to fortify the nutritional values of polished rice by implanting selective traits from brown rice: A nutrigenomics-based approach
6个月前
已完结
Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification
6个月前
已完结
Antioxidant and chemosensory properties of rice (Oryza sativa L.) bran under different oven-roasting conditions
6个月前
已关闭
Vacuum impregnation assisted simultaneous micronutrients fortification and phytic acid reduction in lentils
6个月前
已完结
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice
6个月前
已完结
Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice
6个月前
已完结
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