Lv21
102 积分 2025-09-29 加入
Physical and chemical properties of commercial medium‐ and long‐carbon‐chain triglyceride products: triglyceride composition, volatile substances, thermodynamic properties
15天前
已完结
Identification of alpha-tocopherol oxidation products in triolein at elevated temperatures
19天前
已完结
Quality differences between pre‐pressed and solvent extracted rapeseed oil
19天前
已完结
Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils
19天前
已完结
Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures
20天前
已完结
Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS
20天前
已完结
Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments
20天前
已完结
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
21天前
已完结
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