Lv21
186 积分 2024-09-05 加入
Characterization of the Major Odor-Active Compounds in Jackfruit Pulp
2天前
已完结
Change in chemical composition during maturation ofArtocarpus heterophyllusand its effect on acrylamide formation in deep‐fried jackfruit chips
2天前
已完结
Changes and correlation analysis of volatile compounds, key enzymes, and fatty acids in lemon juice vesicles during freeze-drying and hot-air drying
2天前
已完结
A versatile bacterial enzyme: l-methionine γ-lyase
3天前
已完结
Volatile changes associated with fresh‐cut jackfruit during storage
3天前
已完结
Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice
14天前
已完结
Volatile Flavour Constituents of Chempedak (Artocarpus polyphema Pers.) Fruit and Jackfruit (Artocarpus heterophyllus Lam.) from Malaysia
15天前
已完结
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing
26天前
已完结
Impact of Pretreatment with Dielectric Barrier Discharge Plasma on the Drying Characteristics and Bioactive Compounds of Jackfruit Slices
29天前
已完结
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