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0 积分 2025-03-21 加入
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
9小时前
已完结
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
10小时前
已完结
Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
5天前
已完结
Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms
5天前
已完结
Cultivated Ancient Wheats (Triticum spp.): A Potential Source of Health‐Beneficial Food Products
5天前
已完结
Fermentation of tomato juice improves in vitro bioaccessibility of lycopene
20天前
已完结
Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame
22天前
已完结
Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice
22天前
已完结
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels
22天前
已完结
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