Lv51
890 积分 2023-10-24 加入
An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain”
13天前
已完结
Effects of drying techniques and carriers on polyphenol content, antioxidant capacity, and physical properties of elderberry juice powder
1个月前
已完结
Comparison of polyphenols in Goji (Lycium barbarum L.) leaves at different leaf positions under different extraction methods
1个月前
已完结
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
2个月前
已完结
Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation
3个月前
已完结
Oxidation of catechols during positive ion electrospray mass spectrometric analysis: Evidence for in‐source oxidative dimerization
3个月前
已完结
Research progress on the formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing
4个月前
已完结
Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage
4个月前
已完结
Research progress on the formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing
4个月前
已关闭
Research progress on the formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing
4个月前
已关闭
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