Lv4
543 积分 2021-06-02 加入
Measurement of lipoxygenase in Australian white wheat flour: the effect of lipoxygenase on the quality properties of white salted noodles
2天前
已完结
Impact of storage time on microbial communities and flavor profiles in highland barley grains
1个月前
已完结
Mechanistic Insights Into the Inhibitory Effects of Arabinoxylan and (1,3)(1,4)‐β‐Glucan on Starch Digestive Enzymes
2个月前
已完结
Differential emulsion stabilization mechanisms of soluble VS. insoluble acetylated starches: Insights from molecular architecture and stability
3个月前
已关闭
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
4个月前
已完结
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
4个月前
已完结
Extraction and characterization of acorn (Quercus ithaburensis) starch: physico-chemical, morphological, thermogravimetric, and technological properties
5个月前
已完结
Microscopic Observation and X‐Ray Diffractometry of Heat/Moisture‐Treated Starch Granules
6个月前
已完结
Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review
6个月前
已完结
Bioinspired Turing‐Nanoarchitected Needle for Solid Matrices Analysis: A Universal Platform Enabling Dual‐Scale SERS Enhancement
7个月前
已完结
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