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26 积分 2024-11-27 加入
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
10天前
已完结
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
18天前
已完结
Application of polyphenols as natural antioxidants in edible oils: Current status, antioxidant mechanism, and advanced technology
1个月前
已完结
Effect of pH and metal ions on DPPH radical scavenging activity of tea
1个月前
已完结
Effect of pH and metal ions on DPPH radical scavenging activity of tea
1个月前
已关闭
Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality
2个月前
已完结
Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole-grain highland barley
2个月前
已完结
The impact of starch composition and gluten content on noodle texture and starch digestibility
2个月前
已完结
The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network
2个月前
已完结
Structure–digestibility modulation of wheat starch in moisture-controlled heat-treated flour and its functional implications in steamed sponge cake
2个月前
已完结
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