Lv1
40 积分 2024-05-05 加入
Evaluation of the quality and phytochemical composition of sesame oil extracted using cellulase and pepsin enzymes
2天前
求助中
Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry
11天前
已完结
Identification of bitter‐taste compounds in class‐III caramel colours
14天前
已完结
Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation
17天前
已完结
Characterization and demusification of cream emulsion from aqueous extraction of peanut
21天前
已完结
Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
24天前
已完结
Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability
27天前
已完结
Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
1个月前
已完结
Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures
1个月前
已完结
Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates
1个月前
已完结
皖公网安备34019202002308
