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40 积分 2024-03-20 加入
Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices
1天前
已完结
In vitro bioaccessibility and bioavailability of selenium in agronomic biofortified wheat
18天前
已完结
Regulatory effects of water-unextractable arabinoxylan (WUAX) on multi-grain bread quality characteristics and gut microbiota
20天前
已完结
Development of a glycemic index database for dietary assessment
20天前
已完结
Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour
20天前
已关闭
The nutritional significance, metabolism and toxicology of selenomethionine
2个月前
已关闭
The nutritional significance, metabolism and toxicology of selenomethionine
2个月前
已关闭
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures
2个月前
已完结
Optimization of the Zhou Tian Formula extraction technology based on AHP‐CRITIC method and analysis of transfer efficiency of key components based on HPLC fingerprinting
2个月前
已完结
Optimizing kiwifruit cultivar selection through integrated quality evaluation: An entropy weighted-analytic hierarchy process approach for balancing biochemical and sensory attributes
2个月前
已完结
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