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Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea
19小时前
已完结
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehens
1天前
已完结
Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food
1个月前
已完结
Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments
1个月前
已完结
Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour
1个月前
已完结
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