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40 积分 2025-10-14 加入
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
9天前
已完结
Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds
10天前
已完结
Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory
21天前
已完结
Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
2个月前
已完结
Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
2个月前
已完结
Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory
2个月前
已完结
Antimicrobial Mechanisms of Hibiscus sabdariffa Extracts and Hibiscus Acid Against Campylobacter jejuni: Membrane Disruption, Biofilm Modulation, and Antibiotic Resistance Implications
2个月前
已完结
A Single Chiroptical Spectroscopic Method May Not Be Able To Establish the Absolute Configurations of Diastereomers: Dimethylesters of Hibiscus and Garcinia Acids
4个月前
已完结
Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory
4个月前
已完结
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