Lv4
680 积分 2024-09-17 加入
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
7小时前
待确认
Application of metabolomics to explore the automatic oxidation process of hazelnut oil
12小时前
已完结
Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil
9天前
已完结
Comprehensive lipidomics analysis of the lipids in hazelnut oil during storage
11天前
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
11天前
已完结
Olive oil volatile compounds, flavour development and quality: A critical review
12天前
已完结
Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics
24天前
已完结
Application of metabolomics to explore the automatic oxidation process of hazelnut oil
24天前
已完结
Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications
24天前
已完结
Recent advances in colloidal delivery systems for nutraceuticals: A case study – Delivery by Design of curcumin
24天前
已完结
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