Lv3
240 积分 2025-10-14 加入
Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal
1个月前
已完结
Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments
1个月前
已完结
Dynamic high pressure microfluidization-assisted extraction of plant active ingredients: a novel approach
1个月前
已完结
Challenges in reducing soybean allergens using combined techniques: microfluidization and enzymatic hydrolysis
2个月前
已完结
Microfluidization of Ginger Rhizome (Zingiber officinale Roscoe) Juice: Impact of Pressure and Cycles on Physicochemical Attributes, Antioxidant, Microbial, and Enzymatic Activity
2个月前
已完结
Computing characteristics of color difference formulas for regular coordinate changes in CIELAB color space
2个月前
已完结
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
2个月前
已完结
Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments
3个月前
已完结
Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches
3个月前
已完结
Enzymatic browning in fresh extra virgin olive oil (EVOO): Detection of polyphenol oxidase, assessing moisture impact, and revealing the anti-browning capacity of EVOO
3个月前
已完结
皖公网安备34019202002308
