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138 积分 2025-04-09 加入
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
6小时前
待确认
Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains
2个月前
已完结
Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release
7个月前
已完结
Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing
10个月前
已完结
The effect of high hydrostatic pressure on anthocyanin stability via pectin interaction: A multifaceted study on thermal, digestive, and environmental stress in food systems
11个月前
已完结
Optimizing wild blueberry juice production: Sensory, physicochemical, and phytochemical characteristics
11个月前
已完结
Effect of Sterilization Treatments on the Quality of Blueberry Juice
1年前
已完结
The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution
1年前
已完结
Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications
1年前
已完结
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