Lv3
320 积分 2022-08-09 加入
Effect of cheese-making and ripening processes on the anti-Clostridium activity of Lactococcus strains
2个月前
已完结
Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils’ chain length and fatty acid saturation
1年前
已完结
Prolonging oxidation stability of peony (Paeonia suffruticosa Andr.) seed oil by endogenous lipid concomitants: Phospholipids enhance antioxidant capacity by improving the function of tocopherol
1年前
已完结
Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions
1年前
已完结
Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage
1年前
已完结
Study of the changes in molecular composition of high‒oleic palm oil (Coari × La Mé) before and after physical refining
1年前
已完结
Quantification and Sensory Studies of Character Impact Odorants of Different Soybean Lecithins
1年前
已完结
Chlorophylls, Lutein and β ‐Carotene Play Great but Different Roles in Color of Rapeseed Oil
2年前
已完结
Reducing food’s environmental impacts through producers and consumers
2年前
已完结
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