Lv5
1368 积分 2024-12-09 加入
Differentiation of raspberry varieties according to anthocyanin composition
26天前
已完结
Characterization of a new anthocyanin in black raspberries (Rubus occidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry
27天前
已完结
Determination of anthocyanins and anthocyanidins in the wild grape (Vitis sylvestris Gmelin) by high-performance liquid chromatography-diode array detection (HPLC-DAD)
1个月前
已完结
Effects of Clarification and Storage on Anthocyanins and Color of Pomegranate Juice Concentrates
4个月前
已完结
NMR revealed that trehalose enhances sucrose accumulation and alleviates chilling injury in peach fruit
4个月前
已完结
The comparison of the physicochemical parameters and antioxidant activity of homemade and commercial pomegranate juices
5个月前
已完结
Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage
6个月前
已完结
Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies
6个月前
已完结
Effect of ultrasonic and ball‐milling treatment on cell wall, nutrients, and antioxidant capacity of rose (Rosa rugosa) bee pollen, and identification of bioactive components
6个月前
已完结
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars
6个月前
已完结
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