Lv1
40 积分 2025-11-03 加入
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
4个月前
已完结
Effects of Linker Length and Flexibility on the Activity of GH18 Chitinases in Bacteria
4个月前
已完结
Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control
6个月前
已完结
Effect of ohmic heating on Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice
6个月前
已完结
Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice
6个月前
已完结
Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction
7个月前
已完结
Sustainable drying technologies for forage: A comprehensive review of research progress, strategies, opportunities, and future developments
7个月前
已关闭
Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends
7个月前
已完结
Strategies for tailoring pH performances of glycoside hydrolases
7个月前
已完结
Ferulate cross-linking in cell walls isolated from maize cell suspensions
7个月前
已完结
皖公网安备34019202002308
