Lv21
190 积分 2025-08-31 加入
Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy
30分钟前
待确认
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
1小时前
已完结
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
1小时前
已完结
Colorimetric Method for Determination of Sugars and Related Substances
2个月前
已完结
A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry
2个月前
已完结
Green Extraction of Tea Polysaccharides Using Ultrasonic-Assisted Deep Eutectic Solvents and an Analysis of Their Physicochemical and Antioxidant Properties
2个月前
已完结
Simultaneous quantification of total carbohydrate and protein amounts from aqueous solutions by the sulfuric acid ultraviolet absorption method (SA-UV method)
2个月前
已完结
RID serve as a more appropriate measure than phenol sulfuric acid method for natural water-soluble polysaccharides quantification
2个月前
已完结
Compositions and Antioxidant Activity of Tea Polysaccharides Extracted from Different Tea (Camellia sinensis L.) Varieties
2个月前
已完结
Extraction methods, chemical compositions, molecular structure, health functions, and potential applications of tea polysaccharides as a promising biomaterial: A review
2个月前
已完结
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