Lv11
58 积分 2024-07-15 加入
Effects of temperature on the quality of black garlic
5小时前
待确认
Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter
16天前
已关闭
Effects and mechanism of free amino acids on browning in the processing of black garlic
25天前
已完结
Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste
1个月前
已完结
Effects of thermal treatment on polysaccharide degradation during black garlic processing
1个月前
已完结
Effect of brine fermentation on nitrogen metabolism and microbial community of Allium chinense bulbs and identification of lactic acid bacteria with nitrite degradation function
1个月前
已完结
A steroidal saponin isolated from Allium chinense simultaneously induces apoptosis and autophagy by modulating the PI3K/Akt/mTOR signaling pathway in human gastric adenocarcinoma
1个月前
已关闭
Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’
1个月前
已完结
Soybean protein isolate/chitosan complex-rutin microcapsules
1个月前
已完结
Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing
1个月前
已完结
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