Lv6
2130 积分 2022-03-03 加入
A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis
1年前
已完结
Effect of calcium alginate/collagen hydrolysates beads encapsulating high-content tea polyphenols on quality characteristics of set yogurt during cold storage
1年前
已完结
Inulin: properties and health benefits
1年前
已完结
Potato Soluble Dietary Fiber as a Functional Ingredient Affects the Physicochemical Properties of Native Potato Starch During Freeze-Thawing
1年前
已完结
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review
1年前
已完结
Interactions between tea polyphenols and nutrients in food
1年前
已完结
Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage
1年前
已完结
Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage
1年前
已完结
HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes
1年前
已完结
Effects of stabilization combined with fermentation treatments on the volatile composition and flavor profile of cooked black rice
1年前
已完结
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