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20 积分 2023-11-20 加入
Probing the effect of physical modifications on cereal bran chemistry and antioxidant potential
6小时前
求助中
Three thermal treated methods improve physicochemical and functional properties of wheat bran-germ and the bran-germ containing products
5天前
已完结
Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
3个月前
已完结
Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ
4个月前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
5个月前
已完结
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
5个月前
已完结
Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea
5个月前
已完结
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehens
5个月前
已完结
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