Lv46
440 积分 2024-12-16 加入
Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC–MS, E-nose, E-tongue, and chemometrics
2天前
已完结
An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain”
11天前
已关闭
An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain”
11天前
已关闭
An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain”
12天前
已完结
DETERMINATION OF PHENOLICS AND PROTEINS CAUSING SEDIMENT FORMATION IN POMEGRANATE JUICE USING “TANNASE+LACTONASE” AND “PROTEASE”
13天前
已完结
Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release
13天前
已完结
Guidelines for antioxidant assays for food components
1个月前
已完结
Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma
1个月前
已完结
Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
1个月前
已完结
Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions
1个月前
已完结
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