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40 积分 2025-02-22 加入
Advances in Plant Polysaccharides as Antiaging Agents: Effects and Signaling Mechanisms
11天前
已完结
Microstructural Changes During Steam Peeling of Fruits and Vegetables
12天前
已完结
The structural and functional properties of hemp protein isolate‐epigallocatechin‐3‐gallate biopolymer covalent complex during heating
13天前
已完结
Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review
14天前
已完结
Thermal coagulation of egg white: an MRI study of the process and a tentative NMR interpretation
14天前
已关闭
Effect of minimal processing on physiology and quality of fresh cut potatoes: a review
14天前
已关闭
Natural sources, mechanisms, and sensory evaluation of umami and kokumi flavour compounds in food
25天前
已完结
Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by apple polyphenol oxidase
25天前
已完结
Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (Zingiber officinale)
27天前
已完结
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