Lv11
10 积分 2025-03-04 加入
Oat proteins: A perspective on functional properties
4天前
已完结
Oat: Current state and challenges in plant-based food applications
4天前
已完结
Nutritional quality screening of oat groats by vibrational spectroscopy using field-portable instruments
17天前
已完结
A model for the detection of β-glucan content in oat grain based on near infrared spectroscopy
17天前
已完结
Assessment of oat (Avena sativa) varieties unveiled the variation in nutritional quality
1个月前
已关闭
Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes
1个月前
已完结
Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
1个月前
已完结
Aspects in oat breeding: nutrition quality, nakedness and disease resistance, challenges and perspectives
1个月前
已完结
Oat as a Source of Resistant Starch: A Review
1个月前
已完结
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