Lv2
130 积分 2025-10-28 加入
Key phytochemicals contributing to the bitterness of quinoa
13天前
已完结
Comment on the “Does saponin in quinoa really embody the source of its bitterness?”
1个月前
已完结
Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses
1个月前
已完结
Impact of solid-state fermentation using Jiuqu microbiota on dietary fiber of wheat bran and textural properties of whole wheat products
1个月前
已完结
Impact of solid-state fermentation using Jiuqu microbiota on dietary fiber of wheat bran and textural properties of whole wheat products
1个月前
已完结
Multiscale structure of heat-treated germinated wheat starch with ultrasound and its effect on the microstructure, eating quality of dried noodles
1个月前
已完结
Recent advances in microwave inactivation of foodborne pathogens: Key factors, mechanisms, and future perspectives
5个月前
已完结
Exploring the potential of microwave processing for improved microbial safety and nutritional quality of liquid milk
5个月前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
7个月前
已完结
皖公网安备34019202002308
