Lv5
1434 积分 2025-04-24 加入
Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage
1个月前
已完结
Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science
1个月前
已完结
Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars
2个月前
已完结
Comparative study of the bioactive compounds of olive products on cardioprotection from ischemia-reperfusion injury in mice with metabolic syndrome
2个月前
已完结
American Association of Cereal Chemists Approved Methods, 10th ed., CD-ROM American Association of Cereal Chemists, 2000, ISBN: 1-891127-13-6, US$579
3个月前
已关闭
Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels
3个月前
已完结
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice
4个月前
已完结
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
4个月前
已完结
The study of frozen chestnut consumer preference based on sensory oriented flavor analysis and physicochemical properties
4个月前
已完结
Bioactive constituents, nutritional benefits and woody food applications of Castanea mollissima: A comprehensive review
5个月前
已完结
皖公网安备34019202002308
