Lv11
38 积分 2025-03-17 加入
Three thermal treated methods improve physicochemical and functional properties of wheat bran‐germ and the bran‐germ containing products
5小时前
已完结
Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace
6小时前
已完结
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
3天前
已完结
Cutting morphology and steaming duration impact physicochemical quality, bioactive retention, and maillard reaction products in purple-fleshed sweet potatoes
10天前
已关闭
Molecular Mechanism of Selenium Affecting the Synthesis of Flavonoids in G. biloba Leaves
2个月前
已完结
Transcriptome and physiological determination reveal the effects of selenite on the growth and selenium metabolism in mung bean sprouts
2个月前
已完结
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