Lv63
1720 积分 2022-09-23 加入
Water migration, texture and oral processing properties of semi‐waxy rice during retrogradation
10个月前
已完结
Recent trends in aroma release and perception during food oral processing: A review
1年前
已完结
Enhancement effect of odor and multi‐sensory superposition on sweetness
1年前
已完结
Development and validation of HS-SPME-GCMS/MS method for quantification of 2-acetyl-1-pyrroline in rice cultivars
1年前
已完结
Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS
2年前
已完结
Recent trends in aroma release and perception during food oral processing: A review
2年前
已完结
Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis
3年前
已完结
Simultaneous analysis of free phytosterols and phytosterol glycosides in rice bran by SPE/GC–MS
3年前
已完结
Characterization and determination of free phytosterols and phytosterol conjugates: The potential phytochemicals to classify different rice bran oil and rice bran
3年前
已完结
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