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170 积分 2025-09-11 加入
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
12小时前
已完结
Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage
24天前
已完结
Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science
1个月前
已关闭
Pectin oligosaccharides from hawthorn (Crataegus pinnatifidaBunge. Var. major) inhibit the formation of advanced glycation end products in infant formula milk powder
1个月前
已完结
Pectin oligosaccharides from hawthorn (Crataegus pinnatifidaBunge. Var. major) inhibit the formation of advanced glycation end products in infant formula milk powder
1个月前
已完结
Characterization of polysaccharide fractions from fruit of Actinidia arguta and assessment of their antioxidant and antiglycated activities
1个月前
已完结
Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge. Var. major): Molecular characterization and potential antiglycation activities
1个月前
已完结
Pectin oligosaccharides from fruit of Actinidia arguta: Structure-activity relationship of prebiotic and antiglycation potentials
1个月前
已完结
Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products
1个月前
已完结
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