Lv51
946 积分 2026-01-20 加入
核桃油品质特性、氧化安定性、挥发性风味的对比评价预处理
15天前
已完结
不同加热预处理方式对压榨核桃油理化性质及核桃分离蛋白功能性能的影响
15天前
已完结
HS-SPME GC-MS表征加工核桃中的挥发物及其氧化稳定性
16天前
已完结
Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil
2个月前
已完结
Microwave airflow drying of pecans at variable microwave power
2个月前
已完结
A study on the oxidative stability and comprehensive lipidomics of specialty nut oils from Northeast China
3个月前
已完结
Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models
3个月前
已完结
The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs
3个月前
已完结
Impact of lipase and lipoxygenase activity on the aroma profile of whole wheat bread
3个月前
已完结
A study on the oxidative stability and comprehensive lipidomics of specialty nut oils from Northeast China
4个月前
已完结
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