Lv51
880 积分 2020-12-06 加入
Comprehensive analysis of changes in the drying characteristics, quality, and metabolome of peanuts by different drying methods
2个月前
已完结
Effects of different drying methods on the quality of Lycium barbarum: Focus on the carotenoids and polysaccharides
2个月前
已完结
Multifaceted approach to the impact of drying techniques on Lycium barbarum polysaccharide yield, quality, and bioactive retention: insights from HPLC monosaccharide quantification
2个月前
已完结
Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
2个月前
已完结
Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods
2个月前
已完结
Effects of different drying methods on the drying characteristics and flavour profiles of Shanxi Da Huang apricots
2个月前
已完结
Impact of microwave drying at different powers on the drying kinetics, physicochemical properties, and flavor attributes of Aurantii fructus
2个月前
已完结
Effects of thermal drying methods on characteristic volatile organic compounds of passion fruit (Passiflora edulis Sims) peel: A multi-analytical approach combining GC–MS, GC-IMS, E-nose, and multivariate statistical analysis
2个月前
已完结
Effects of different drying methods on the drying characteristics and flavour profiles of Shanxi Da Huang apricots
2个月前
已完结
Elucidating the interaction between pyrazine flavor compounds and coffee proteins: Insights from multiscale structural and molecular dynamics simulations
2个月前
已完结
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