Lv4
430 积分 2024-06-10 加入
Separation and antioxidant activity of the water-soluble yellow monascus pigment and its application in the preparation of functional rice noodles
1小时前
待确认
Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings
13天前
已完结
Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB)
8个月前
已完结
Fortified wines: styles, production and flavour chemistry
8个月前
已完结
Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring
10个月前
已完结
Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture
11个月前
已完结
Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder
11个月前
已完结
Effect of superfine grinding on the physico‐chemical and antioxidant properties of Cistanche deserticola powders
11个月前
已完结
[Study on the technology of ultra-fine pulverization for Flos Caryophylli]
11个月前
已完结
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