Lv4
682 积分 2025-11-17 加入
Investigation of Antioxidant Content and Capacity in Yellow European Plums
1天前
待确认
Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)
1天前
已完结
Study on Hyperspectral Monitoring Model of Total Flavonoids and Total Phenols in Tartary Buckwheat Grains
1天前
已完结
Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities
9天前
已完结
Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations
23天前
已完结
Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions
25天前
已完结
The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking
25天前
已完结
Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin Carlsberg
25天前
已完结
Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies
25天前
已完结
Morphological, thermal and rheological properties of starches from different botanical sources
25天前
已完结
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