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80 积分 2026-03-11 加入
Quality evaluation of noodles
15小时前
已完结
Natural ‘capsule’ in food plants: Cell wall porosity controls starch digestion and fermentation
3天前
已完结
Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes
3天前
已完结
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
3天前
已完结
Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions
3天前
已完结
Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum
8天前
已完结
The Weak Acid Preservative Sorbic Acid Inhibits Conidial Germination and Mycelial Growth of Aspergillus niger through Intracellular Acidification
8天前
已完结
Antifungal Preservation of Food by Lactic Acid Bacteria
8天前
已完结
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
8天前
已完结
Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum
8天前
已完结
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