Lv2
126 积分 2025-02-26 加入
Effects of roasting on composition of chili seed and storage stability of chili seed oil
8小时前
待确认
Color as a Predictor of Chili Content
1个月前
已完结
Color Development and Phytochemical Changes in Mature Green Chili (Capsicum annuum L.) Exposed to Red and Blue Light-Emitting Diodes
1个月前
已完结
Sesamol is a related antioxidant to the vitamin E
1个月前
已完结
Preparations and antioxidant activities of sesamol and it's derivatives
1个月前
已完结
Fabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids
2个月前
已完结
The role of interfacial protein composition in the stability of soybean oil bodies: Elucidating the mechanism of protein-lipid co-oxidation under different extraction conditions
2个月前
已完结
Effect of gelator type and concentration on the rice bran oil-based oleogels: Focusing on physicochemical properties, oxidation stability and formation mechanism
2个月前
已完结
Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties
3个月前
已完结
Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
4个月前
已完结
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