Lv6
2070 积分 2023-03-22 加入
Targeting the human gut microbiome: a comparative review of probiotics, prebiotics, synbiotics, and postbiotics
6个月前
已完结
The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation
6个月前
已完结
A Preliminary Research: Effect of Pleasant and Unpleasant Food Odors on the Health of Mice Through Olfaction
6个月前
已关闭
Melanoidins From Prunus mume Fruit‐Juice Concentrate: Polarity‐Driven Differences in Immunomodulatory Activity
8个月前
已完结
The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation
8个月前
已完结
Effect of electron beam irradiation on the hierarchical structure and physicochemical properties of starch isolated from oat grains
11个月前
已完结
Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix
11个月前
已完结
Improvement of xylo-oligosaccharides release from Camellia oleifera shells by 3MeV electron-beam irradiation combined with hydrothermal treatment
11个月前
已完结
Electron beam irradiation as a physical modification approach to enhance the functional potential of dietary fiber in wheat bran
11个月前
已完结
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods
1年前
已完结
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