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90 积分 2022-02-22 加入
Comparison of the chemical composition and antioxidant stress ability of polysaccharides from Auricularia auricula under different drying methods
2天前
已完结
Aragezolone, a Novel Purple–Pink Pigment with a Unique Structure and Healthy Benefits from the Edible Mushroom Auricularia cornea
2天前
已完结
Aragezolone, a Novel Purple–Pink Pigment with a Unique Structure and Healthy Benefits from the Edible Mushroom Auricularia cornea
2天前
已完结
Kinetic analysis and prediction of thermal process contaminants formation in macadamias and walnuts under different roasting conditions
1个月前
已完结
Protein Digestibility and Anti-inflammatory Activity of Processed Whey Protein Ingredients for Infant Formula
7个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
9个月前
已完结
Qualitative and Quantitative Profiling of Fructose Degradation Products Revealed the Formation of Thirteen Reactive Carbonyl Compounds and Higher Reactivity Compared to Glucose
10个月前
已完结
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits
10个月前
已完结
Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators
11个月前
已完结
The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products
11个月前
已完结
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