Lv2
138 积分 2024-01-07 加入
Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis
3个月前
已完结
Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
3个月前
已完结
Effects of Trametes versicolor fermented Rosa roxburghii Tratt and Coix seed complex on the physicochemical properties, microstructure, and shelf-life prediction of yogurt
3个月前
已完结
Cooking Characteristics and Sensory Evaluation of Rice Cooked with Germinated Barley
3个月前
已完结
Cooking quality, textural characteristics and sensory evaluation of heat-moisture treated unpolished red rice under different cooking conditions
3个月前
已完结
Effective strategy for distinguishing raw and vinegar Schisandrae Chinensis Fructus based on electronic eye and electronic tongue combined with chemometrics
3个月前
已完结
Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
3个月前
已完结
A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products
3个月前
已完结
Antioxidant activity stability and digestibility of protein from Se-enriched germinated brown rice
3个月前
已关闭
The effect of selenium on antioxidant system in aquaculture animals
4个月前
已完结
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