Lv02
0 积分 2025-04-14 加入
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
1小时前
已完结
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
1小时前
已完结
Effects of different cooking methods on health-promoting compounds of broccoli
2小时前
已完结
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
1天前
已完结
Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes
1天前
已完结
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
17天前
已完结
Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms
17天前
已完结
Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale
1个月前
已完结
Variable characteristics of microbial communities and volatile organic compounds during post-harvest storage of wild morel mushrooms
1个月前
已完结
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
1个月前
已完结
皖公网安备34019202002308
