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36 积分 2024-11-19 加入
Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
2天前
已完结
Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods
10个月前
已完结
Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps
10个月前
已完结
Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods
10个月前
已完结
Control of Thousand-Grain Weight by OsMADS56 in Rice
11个月前
已完结
Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods
11个月前
已关闭
Comprehensive evaluation of the Fruit Quality of the Main Cultivars of Pear (Pyrus spp.) in North China
11个月前
已完结
The quality evaluation of 30 Asparagus officinalis L. varieties
11个月前
已完结
Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint
1年前
已完结
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