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30 积分 2025-11-07 加入
Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins
8小时前
已完结
Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium
13天前
已完结
Manipulating starch crystalline structure for controlled digestibility and glycemic response
1个月前
已完结
Fermented foods and gastrointestinal health: underlying mechanisms
1个月前
已完结
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
1个月前
已完结
Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB)
1个月前
已完结
Enrichment of oligopeptides in sauce-aroma Baijiu by optimized distillation with soy sauce byproduct and their effect on Baijiu flavor
1个月前
已完结
Cold plasma for the preservation of aquatic food products: An overview
1个月前
已完结
Lipid shell lipid nanocapsules as smart generation lipid nanocarriers
2个月前
已完结
Systematic review of mycotoxins in food and feeds in Turkey
2个月前
已完结
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