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40 积分 2024-12-25 加入
Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice
3个月前
已完结
Physicochemical, sensory characterisation and volatile components of 16 NFC pear juice
3个月前
已完结
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
3个月前
已完结
Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C
3个月前
已完结
Changes in vitamin C and flavour components of mandarin juice due to curing of fruits
3个月前
已完结
Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion
4个月前
已完结
Chemical profiling and probiotic viability assessment in Gueuze-style beer: Fermentation dynamics, metabolite and sensory characterization, and in vitro digestion resistance
4个月前
已完结
Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation
4个月前
已完结
SnO<sub>2</sub> electrolyte-gated thin film transistor for highly sensitive pH detection of beverages
4个月前
已完结
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