Lv721
4350 积分 2024-01-20 加入
Changes in flavor of fragrant rice during storage under different conditions
21天前
已完结
OsAAP6 functions as an important regulator of grain protein content and nutritional quality in rice
1个月前
已完结
Volatile Flavor Components of Rice Cakes
1个月前
已完结
Influence of different indica rice (Oryza sativa L. subsp. indica Kato) flours on the quality and flavor characteristics of fermented rice cakes
1个月前
已完结
The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks
1个月前
已完结
Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles
1个月前
已完结
The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks
1个月前
已关闭
A Gas Chromatography Procedure for Determining Milled Rice Surface Lipid Content
1个月前
已完结
PLS/OPLS models in metabolomics: the impact of permutation of dataset rows on the K-fold cross-validation quality parameters
1个月前
已完结
Time–Temperature Management Along the Food Cold Chain: A Review of Recent Developments
2个月前
已完结
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