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2220 积分 2023-08-10 加入
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
2个月前
已完结
In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits
2个月前
已完结
Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice
3个月前
已完结
Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
3个月前
已完结
Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus
5个月前
已完结
Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?
5个月前
已完结
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
5个月前
已完结
Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin
5个月前
已完结
Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp
6个月前
已完结
Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple
7个月前
已完结
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