Lv4
574 积分 2025-06-13 加入
Macrogenomic and physicochemical analyses reveal microbial community and functional differences among traditional, commercial, and fortified Xiaoqu
8天前
已完结
Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review
28天前
已完结
Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose
28天前
已完结
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
28天前
已完结
Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs
28天前
已完结
Aroma Volatiles Generated during Extrusion Cooking of Maize Flour
28天前
已完结
The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch
28天前
已完结
Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1
28天前
已完结
A review of structural transformations and properties changes in starch during thermal processing of foods
28天前
已完结
Digestibility of indica rice and structural changes of rice starch during fermentation by Lactobacillus plantarum
28天前
已完结
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