Lv72
3670 积分 2022-10-12 加入
Effects of thermal and non-thermal sterilization on the quality and flavor of prune jam: An integrated analysis using E-nose, GC–MS, and GC-IMS
22天前
已完结
Flavor modulation of braised He Bao carp (Cyprinus carpio) by natural plant spices: Insights from GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking analyses
22天前
已完结
复配胶体和包装方式对预制面条品质的影响
1个月前
已完结
不同氮效率玉米品种响应氮肥减施的差异表达基因分析
2个月前
已完结
Polysaccharide-based microgels for probiotic delivery: Advances in design, fabrication, and functional food applications
2个月前
已完结
Lotus leaf polysaccharides prepared by alkaline water, deep eutectic solvent and high pressure homogenization-assisted dual enzyme extraction: A comparative study of structural features, prebiotic activities and functionalities
3个月前
已完结
New insight into bamboo shoot (Chimonobambusa quadrangularis) polysaccharides: Impact of
5个月前
已完结
Rheological properties of a neutral polysaccharide extracted from maca (Lepidium meyenii
5个月前
已完结
Antioxidant activity of prebiotic ginseng polysaccharides combined with potential
5个月前
已完结
Pistachio hull water-soluble polysaccharides as a novel prebiotic agent
5个月前
已完结
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