Lv12
80 积分 2024-10-16 加入
Effect of various drying methods on the volatile compounds, metabolites, and sensory profile of Osmanthus fragrans flowers using GC–MS and UHPLC–MS/MS
16分钟前
已完结
Effect of various drying methods on the volatile compounds, metabolites, and sensory profile of Osmanthus fragrans flowers using GC–MS and UHPLC–MS/MS
1天前
已完结
Effect of different sterilization methods on the quality and microbe survivals in loose Pu-erh tea
4个月前
已关闭
Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods
4个月前
已完结
Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments
4个月前
已关闭
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
4个月前
已完结
Identification and molecular mechanism of novel hypoglycemic peptide in ripened pu-erh tea: Molecular docking, dynamic simulation, and cell experiments
8个月前
已完结
Activity, stability and structure of laccase in betaine based natural deep eutectic solvents
10个月前
已关闭
A green and novel natural deep eutectic solvent (NADES) extraction enhances chlorogenic acid, stability, antimicrobial and antioxidant activities of Eucommia leaves
10个月前
已完结
Investigating the role of membrane lipid composition differences on spray drying survival in Lactobacillus bulgaricus using non-targeted Lipidomics
11个月前
已完结
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