Lv4
450 积分 2025-02-23 加入
Pulse‐based snacks as functional foods: Processing challenges and biological potential
4个月前
已完结
Conversion of Glutamic Acid toγ-Aminobutyric Acid in Tea Leaves under Anaerobic Conditions
4个月前
已完结
5-Heptadecylresorcinol alleviated high-fat diet induced obesity and insulin resistance by activating brown adipose tissue
5个月前
已完结
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
5个月前
已完结
Effects of Salt Stress on Seed Vigor and Water Migration in Adzuki Beans
6个月前
已完结
Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications
6个月前
已完结
Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review
6个月前
已完结
Riceberry rice puddings: rice-based low glycemic dysphagia diets
6个月前
已完结
Rice Bran: A Comprehensive Review of Phytochemicals and Bioactive Components With Therapeutic Potential and Health Benefits
6个月前
已完结
Changes in physiochemical properties and in vitro digestion of corn starch prepared with heat-moisture treatment
6个月前
已完结
皖公网安备34019202002308
