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420 积分 2025-07-05 加入
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
21天前
已完结
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
22天前
已完结
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
23天前
已完结
Unveiling the components, physiological functions and emerging trends of hydroxycinnamic acid amides in goji berry (Lycium)
28天前
已完结
Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties
1个月前
已完结
Comparative evaluation of physical and chemical properties, nutritional components and volatile substances of 24 chestnut varieties in Yanshan area
1个月前
已完结
Physical properties and structural modifications of myofibrillar gel prepared with Lycium barbarum polysaccharide under low-salt conditions and its application in Frankfurter sausage production
2个月前
已完结
Absorption, metabolism, and pharmacokinetic profile of xanthohumol in rats as determined via UPLC‐MS/MS
3个月前
已完结
A renewable natural resource for ferulic acid; an efficient precursor in biotechnological production of vanillin and strategies to enhance the yield of bio-vanillin from ferulic acid- review
3个月前
已完结
Sustainable vanillin production: Biotechnological advances, catalytic innovations, and integrated assessment
3个月前
已完结
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