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Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds
10个月前
已完结
Analysis of Dynamic Changes and Correlation between Microorganisms and Flavor Substance During Fagopyrum Tataricum Baijiu Fermentation
10个月前
已完结
Germplasm Resources and Metabolite Marker Screening of High-Flavonoid Tartary Buckwheat (Fagopyrum tataricum)
10个月前
已完结
Food irradiation: a promising technology to produce hypoallergenic food with high quality
1年前
已完结
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