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6 积分 2023-08-15 加入
Microwave processing: Effects and impacts on food components
6个月前
已完结
Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review
6个月前
已完结
Characterization, fractionation, and compatibility properties of Litsea cubeba kernel oil with potential value for industrial application as a lauric acid-based oil source
6个月前
已完结
Microwave pre-treatment of niger (Guizotia abyssinica) seeds: Impact on stability, physicochemical characteristics, bioactive and fatty acid profiles of extracted oil
6个月前
已完结
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
7个月前
已完结
The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
7个月前
已完结
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil
7个月前
已完结
Effect of thermal pretreatment on quality of Camellia oleifera seed oil by wet extraction: Focusing on bioactive components, flavor and lipid composition
7个月前
已完结
Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil
7个月前
已完结
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