Lv2
150 积分 2022-10-14 加入
High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating
1个月前
已完结
Innovative insights into the roasting‐driven transformation of volatile compounds and quality markers in flaxseed (Linum usitatissimum L.) oil
1个月前
已完结
Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing
2个月前
已完结
Effect of roasting treatment on flavor and quality of fragrant corn oil
3个月前
已完结
Current analytical strategies for the determination of phytosterols in vegetable oils
7个月前
已完结
Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics
7个月前
已完结
Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds
7个月前
已完结
Effect of screw pressing temperature on apricot (Prunus armeniaca L.) kernels oil quality properties and apricot kernels protein isolate functional properties
7个月前
已完结
Recent advances in the formation of protein-bound heterocyclic aromatic amines and their transformation during digestion: A comprehensive review
7个月前
已完结
Thermal Processing of Oilseeds: Multidimensional Impacts on Maillard Reaction Chemistry, Nutritional Safety, and Technological Innovations in Quality Control
9个月前
已完结
皖公网安备34019202002308
