Lv4
720 积分 2024-10-24 加入
Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis
1个月前
已关闭
Gas chromatography‐ion mobility spectrometry (GC‐IMS) technique and its recent applications in grain research
1个月前
已完结
Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour
1个月前
已完结
Phenolic diversity and antioxidant potential of different varieties of bamboo leaves using LC-ESI-QTOF-MS/MS and LC-ESI-QqQ-MS/MS
1个月前
已完结
Starch granules: structure and biosynthesis
1个月前
已完结
Interactions and characterization of Zein-BSA nanoparticles: Multi-spectral analysis and molecular simulations
1个月前
已完结
Molecular structures of rice starch
1个月前
已完结
Study on ovalbumin molecular properties changes in the process of glycation reaction
2个月前
已完结
Molecular structures of rice starch
2个月前
已完结
Effect of inulin on pasting, thermal, rheological properties and in vitro digestibility of pea starch gel
2个月前
已完结
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