Lv2
130 积分 2024-11-20 加入
Exploring aroma descriptions of different cherry juice and the mechanism of aroma formation in Lapins using volatilomics and machine learning
2个月前
已关闭
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
2个月前
已完结
Water-insoluble citrus fiber enhances the textural properties and water-holding capacity of thermally generated kappa-carrageenan gels via skeletal reinforcement
4个月前
已完结
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
6个月前
已完结
Convective drying of orange pomace at different temperatures and characterization of the obtained powders
8个月前
已完结
Flavour and texture changes in apple cultivars during storage
9个月前
已完结
Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities
9个月前
已完结
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