Lv42
540 积分 2024-05-14 加入
Effect of ultrasonication duration on oil absorption of infrared fried potato slices: Tracking crust characteristics and starch structure changes
26天前
已完结
Profile of phenolic compounds and antioxidant activity of finger millet varieties
1个月前
已完结
Profile of phenolic compounds and antioxidant activity of finger millet varieties
1个月前
已完结
Profile of phenolic compounds and antioxidant activity of finger millet varieties
1个月前
已完结
Bioaccessibility of phenolic acids in Canadian hulless barley varieties
1个月前
已完结
Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins
1个月前
已完结
Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder
1个月前
已完结
Dehydration of wolfberry fruit using pulsed vacuum drying combined with carboxymethyl cellulose coating pretreatment
1个月前
已完结
Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours
1个月前
已完结
Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity
1个月前
已完结
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