Lv1
70 积分 2021-11-05 加入
Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination
3个月前
已完结
Effect of Phlebopus portentosus Polysaccharide on Retrogradation of Corn Starch
4个月前
已完结
Effect of heat-moisture treatment on structural, morphological, thermal, and physicochemical properties of non-conventional palmyra (Borassus flabellifer) starch
6个月前
已完结
皖公网安备34019202002308
