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60 积分 2024-06-21 加入
Quality attributes and cooking properties of commercial Thai rice noodles
8天前
已完结
A systematic review of rice noodles: Raw material, processing method and quality improvement
8天前
已完结
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
5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
7个月前
已完结
Static and dynamic controlled atmosphere storage and 1-methylcyclopropene treatment of ‘Cripps pink’ apples: Linking sensory perception, volatile compounds, and quality
8个月前
已完结
1-Methylcyclopropene delays degradation of peel greenness but induces internal physiological disorders in cold-stored fruit of interspecific pears
8个月前
已完结
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
8个月前
已完结
Comprehensive analysis of the impact of extraction methods on the volatile organic compounds and flavor profiles of Piper nigrum L. varieties
8个月前
已完结
Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment
9个月前
已完结
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