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453 积分 2021-06-02 加入
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
15天前
已完结
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
15天前
已完结
Extraction and characterization of acorn (Quercus ithaburensis) starch: physico-chemical, morphological, thermogravimetric, and technological properties
1个月前
已完结
Microscopic Observation and X‐Ray Diffractometry of Heat/Moisture‐Treated Starch Granules
1个月前
已完结
Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review
2个月前
已完结
Bioinspired Turing‐Nanoarchitected Needle for Solid Matrices Analysis: A Universal Platform Enabling Dual‐Scale SERS Enhancement
3个月前
已完结
Metal‐polyphenol Multistage Competitive Coordination System for Colorimetric Monitoring Meat Freshness
3个月前
已完结
Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective
3个月前
已完结
Impact of the Molecular Weight, Viscosity, and Solubility of β-Glucan on in Vitro Oat Starch Digestibility
3个月前
已完结
Study on the Structure and Antioxidant Activity of Β-Glucan in Brewing Process of Highland Barley Wine
3个月前
已完结
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