Lv11
40 积分 2024-10-08 加入
The Logic of Comparison
2小时前
已关闭
Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents
17天前
已完结
Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review
22天前
已完结
Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS‐SPME and GC‐MS
1个月前
已完结
Effect of thermal process on the key aroma components of green tea with chestnut‐like aroma
1个月前
已完结
Progress of research on aroma absorption mechanism and aroma fixation pathway of jasmine green tea
1个月前
已完结
Modeling of soluble solid content of PE-packaged blueberries based on near-infrared spectroscopy with back propagation neural network and partial least squares (BP–PLS) algorithm
1个月前
已完结
The anti-aging activity of Lycium barbarum polysaccharide extracted by yeast fermentation: In vivo and in vitro studies
2个月前
已完结
Thermal Decomposition Mechanism of Nitroglycerin by ReaxFF Reactive Molecular Dynamics Simulations
10个月前
已完结
Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture
11个月前
已完结
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