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30 积分 2026-05-24 加入
Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours
14小时前
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Phenolic acids in foods: an overview of analytical methodology
2天前
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Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet
2天前
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Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions
2天前
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Integrated analysis of dynamic changes in volatile and non-volatile compounds in Chuan Chenpi (Citrus reticulata 'Dahongpao') during aging by GC-IMS and UPLC-MS/MS
1个月前
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Injectable Self‐Healing Biomass‐Based Hydrogel Bioadhesive Integrating Skin Bioelectronics and Regenerative Wound Healing
3个月前
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