Lv51
1098 积分 2024-12-09 加入
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction
2小时前
待确认
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
16天前
已完结
Cryoprotective effects of trehalose on the physicochemical and microstructural stability of frozen apple purée
2个月前
已完结
C3G quantified method verification and quantified in blue honeysuckle (Lonicera caerulea L.) using HPLC–DAD
2个月前
已完结
Development of method for simultaneous determination of water-soluble vitamins (B2, B3, B6, B9 and C) in guava (Psidium guineense) fruit by HPLC-photodiode array detection
2个月前
已完结
Photostability of vitamin C in industrialized fruit juices and isomers determination by HPLC-DAD
5个月前
已关闭
Photostability of vitamin C in industrialized fruit juices and isomers determination by HPLC-DAD
5个月前
已关闭
Precision of dehydroascorbic acid quantitation with the use of the subtraction method – Validation of HPLC–DAD method for determination of total vitamin C in food
5个月前
已完结
Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage
5个月前
已完结
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