Lv11
50 积分 2025-02-22 加入
Effects and mechanism of free amino acids on browning in the processing of black garlic
1小时前
待确认
Investigation of the Distribution of 5-Hydroxymethylfurfural in Black Garlic from Different Regions and Its Correlation with Key Process-Related Biochemical Components
1小时前
已完结
Relationship between HMF intake and SMF formation in vivo: An animal and human study
19天前
已完结
A Review of 5-Hydroxymethylfurfural (HMF) in Parenteral Solutions
19天前
已完结
Effect of steam pretreatment on drying kinetics and quality of Polygonati Rhizoma dried in hot‐blast air
1个月前
已完结
Investigation of food microstructure and texture using atomic force microscopy: A review
1个月前
已完结
Analysis of dynamic flavor changes of volatile and non‐volatile fractions analysis of black qingke ( Hordeum vulgare L. var. nudum Hook. f.) during steaming process
1个月前
已完结
Polygonatum cyrtonema Hua Polysaccharide Promotes GLP-1 Secretion from Enteroendocrine L-Cells through Sweet Taste Receptor-Mediated cAMP Signaling
1个月前
已完结
Advances in Plant Polysaccharides as Antiaging Agents: Effects and Signaling Mechanisms
2个月前
已完结
Microstructural Changes During Steam Peeling of Fruits and Vegetables
2个月前
已完结
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