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130 积分 2022-06-05 加入
Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives
2天前
已完结
Artificial Intelligence Enhances Food Testing Process: A Comprehensive Review
14天前
已完结
Artificial Intelligence in Functional Polysaccharides for Food Applications: Process Optimization, Structure–Function Decoding, and Rational Design
14天前
已完结
A study on development of digital citizenship by cultivating digital empathy and participation capabilities: Digital empathy and social participation experiences of people in their 20s
2个月前
已关闭
Influence of fruit juice processing on anthocyanin stability
2个月前
已完结
Changes in Biochemical and Physico-chemical Qualities during Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma cacao) Beans
2个月前
已完结
Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers
2个月前
已完结
THE WATER RELATIONS AND IRRIGATION REQUIREMENTS OF COCOA (THEOBROMA CACAOL.): A REVIEW
4个月前
已完结
Dry season Irrigation Regime Effects on Water Use, Rootzone Moisture and Yield of Cacao (Theobroma cacao L.) in a Rainforest Zone of Nigeria
4个月前
已完结
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