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42 积分 2024-11-19 加入
A review on polysaccharides from diverse natural sources: extraction techniques, structural characteristics and functional roles in food and health applications
28天前
已完结
A review of the antibacterial activity and mechanisms of plant polysaccharides
28天前
已完结
Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
1个月前
已完结
Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods
11个月前
已完结
Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps
11个月前
已完结
Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods
1年前
已完结
Control of Thousand-Grain Weight by OsMADS56 in Rice
1年前
已完结
Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods
1年前
已关闭
Comprehensive evaluation of the Fruit Quality of the Main Cultivars of Pear (Pyrus spp.) in North China
1年前
已完结
The quality evaluation of 30 Asparagus officinalis L. varieties
1年前
已完结
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