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30 积分 2025-09-08 加入
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
12天前
已完结
Integrated Transcriptomic and Metabolomic Analysis Revealed Regulatory Mechanisms on Flavonoids Biosynthesis in the Skin of Passion Fruit (Passiflora spp.)
25天前
已完结
Combined Analysis of Transcriptome and Metabolome Reveals the Potential Mechanism of Coloration and Fruit Quality in Yellow and Purple Passiflora edulis Sims
25天前
已完结
“Evolution of taste processing shifts dietary preference
1个月前
已完结
Cumulative evidence on ultra-processed foods and health
1个月前
已完结
Discovery and heterologous reconstitution of a plant noncanonical quasi-circadian gene regulatory network
1个月前
已完结
The validity and utility of Nova and the concept of ultra-processed foods for science and policy
1个月前
已完结
Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees
1个月前
已完结
Procyanidin, Anthocyanin, and Chlorogenic Acid Contents of Highbush and Lowbush Blueberries
1个月前
已完结
ranscriptome based genetic resources from Rabbiteye and Southern Highbush blueberries
1个月前
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