Lv42
660 积分 2024-09-17 加入
Reducing basal salicylic acid enhances Arabidopsis tolerance to lead or cadmium
5天前
已完结
Shaping of microbial phenotypes by trade-offs
5天前
已完结
Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation
9天前
已完结
Research progress on the formation mechanism and detection technology of bread flavor
12天前
已完结
Contribution of lipid to the formation of characteristic volatile flavor of peanut oil
1个月前
已完结
The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids
1个月前
已完结
Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis
1个月前
已完结
Morphological Traits and Chemical Composition of Hazelnut from Different Geographical Origins: A Review
1个月前
已完结
Oxidative stability of flaxseed oil: effects of tocopherols, phytosterols and extraction conditions
2个月前
已关闭
Multifunctional Properties of Vinegar‐Derived Acetic Acid Bacteria and Lactic Acid Bacteria: Innovative Potential Probiotics
2个月前
已完结
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