Lv4
700 积分 2024-12-16 加入
Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis
22天前
已完结
Seeds of pomegranate, tomato and grapes: An underestimated source of natural bioactive molecules and antioxidants from agri-food by-products
23天前
已关闭
Physicochemical Characterization and Determination of Trace Metals in Different Edible Fats and Oils in Bangladesh: Nexus to Human Health
24天前
已关闭
Comparison of conventional and green extraction methods on oil yield, physicochemical properties, and lipid compositions of pomegranate seed oil
24天前
已完结
The fermentation of carambola juice with lactic acid bacteria improves its flavor, bioactive properties, and metabolic composition
1个月前
已完结
Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice
1个月前
已完结
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue
1个月前
已完结
The fermentation of carambola juice with lactic acid bacteria improves its flavor, bioactive properties, and metabolic composition
1个月前
已完结
Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry
1个月前
已完结
Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex
1个月前
已完结
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