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40 积分 2025-10-09 加入
Flavor improvement of low-fat peanuts by a synergistic combination of enzymatic hydrolysis and restrictive defatting
1个月前
已完结
Physicochemical Properties of Diacylglycerol
1个月前
已完结
Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters
2个月前
已完结
Modulating crystallization behavior and functional properties of diacylglycerol-based margarines through chilling temperature control
2个月前
已关闭
Flavor improvement of low-fat peanuts by a synergistic combination of enzymatic hydrolysis and restrictive defatting
2个月前
已完结
Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics
2个月前
已完结
A review on preparation and application of low-calorie structured lipids in food system
4个月前
已完结
Influence of the processing factors on deresination rate and the residual resin on properties of deresined montan wax
7个月前
已完结
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