Lv11
56 积分 2020-06-22 加入
Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea
6小时前
已完结
Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions
6小时前
已完结
Elucidating key aroma compounds of braised squab and providing insights into their potential precursor
6小时前
已完结
Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglycerides
7小时前
已完结
Role of roasting in the formation of characteristic aroma of wuyi rock tea
7小时前
已完结
Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer
7小时前
已完结
Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds
24天前
已完结
Valorization of Cashew Nut (Anacardium occidentale L.) Testa as a Source of Phenolic Compounds with α-Glucosidase and α-Amylase Inhibitory Properties
24天前
已完结
Green extraction and biological activity of phenolic extracts from cashew nut testa using a combination of enzyme and ultrasound‐assisted treatments
24天前
已完结
Profiling of phenolics in cashew nut (Anacardium occidentale L.) testa and evaluation of their antioxidant and antimicrobial properties
24天前
已完结
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