Lv1
50 积分 2023-05-16 加入
Application of chemometrics to prediction of some wheat quality factors by near‐infrared spectroscopy
1个月前
已完结
Adaptive laboratory evolution and mechanisms of salt tolerance in Lactiplantibacillus plantarum
1个月前
已完结
Hyperspectral imaging combined with chemometrics for rapid detection of talcum powder adulterated in wheat flour
1个月前
已完结
Rapid detection of benzoyl peroxide in wheat flour by using Raman scattering spectroscopy
7个月前
已完结
Quantification of gluten in wheat flour by FT-Raman spectroscopy
9个月前
已完结
Discrimination of wheat flour grade based on PSO-SVM of hyperspectral technique
10个月前
已完结
Prediction Of Raman Spectra and Adulteration Concentration of Wheat Flour Based on Neural Network Modelling
11个月前
已关闭
Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread
1年前
已完结
Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread
1年前
已完结
SAR millimeter wave imaging systems
1年前
已完结
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