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60 积分 2024-06-21 加入
Quality attributes and cooking properties of commercial Thai rice noodles
4个月前
已完结
A systematic review of rice noodles: Raw material, processing method and quality improvement
4个月前
已完结
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
9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
11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
1年前
已完结
1-Methylcyclopropene delays degradation of peel greenness but induces internal physiological disorders in cold-stored fruit of interspecific pears
1年前
已完结
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
1年前
已完结
Comprehensive analysis of the impact of extraction methods on the volatile organic compounds and flavor profiles of Piper nigrum L. varieties
1年前
已完结
Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment
1年前
已完结
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