Lv11
48 积分 2024-12-11 加入
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
3小时前
已完结
Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility
17天前
已完结
Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach
17天前
已完结
Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract
18天前
已关闭
Metabolomic analysis in food science: a review
1个月前
已完结
Classification and measurement of nutrionally important starch fractions
1个月前
已关闭
Polyphenolic contents and antioxidant potential in Nasturtium officinale
2个月前
已关闭
Polyphenolic contents and antioxidant potential in Nasturtium officinale
2个月前
已关闭
Extraction and antioxidant activities of total flavonoids from Myrica rubra leaves
2个月前
已关闭
Sulfated polysaccharide from Cyclocarya paliurus enhances the immunomodulatory activity of macrophages
4个月前
已完结
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