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100 积分
2022-04-04 加入
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Microwave applications in the food industry: an overview of recent developments
5天前
已完结
Interaction of Light and Temperature on Tocopherols During Oxidation of Sunflower Oil
5天前
已完结
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
5天前
已关闭
Baru Seed Extracted Oil (Dipteryx alata Vog.): Chemical Composition and Thermal and Oxidative Stability
6天前
已完结
Microwave-accelerated pretreatment technique in green extraction of oil and bioactive compounds from camelina seeds: Effectiveness and characterization
9天前
已完结
Microwave puffing-pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics
22天前
已关闭
Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries
23天前
已关闭
Relationship between antioxidant components and oxidative stability of peanut oils as affected by roasting temperatures
26天前
已完结
Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies
27天前
已完结
Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel
30天前
已完结
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