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20 积分 2025-04-19 加入
Effect of different processing methods of hawthorn on the properties and emulsification performance of hawthorn pectin
2天前
已完结
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances
2天前
已完结
Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: sensory, flavor, antioxidant properties
21天前
已完结
Could hawthorn have a cardioprotective impact against obesity-induced cardiac injury in rats via antioxidant, hypolipidemic, anti-inflammatory, antiapoptotic, and antifibrotic properties?
21天前
已完结
The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents
21天前
已完结
Ideological and Political Teaching Reform of the Course “Food Factory Design and Environmental Protection” under the Background of Big Food View
21天前
已关闭
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