Lv3
320 积分 2024-04-18 加入
Dynamic flavor changes and metabolite profiles of rose petals during black tea processing
1个月前
已完结
Microbial Diversity in Traditional Chinese Fermented Sauces and Their Impact on Flavor Quality and Safety: A Comprehensive Overview of Recent Advances
7个月前
已完结
Effects of high intensity pulsed electric fields on yield and chemical composition of rose essential oil
9个月前
已完结
A Sustainable Green Approach for Enhanced Rose-Oil Extraction from Waste Rose Petals through Ultrasound-Assisted Technique
9个月前
已完结
Rose essential oils: Current trends, mapping of extraction techniques, chemical analysis, therapeutic applications, and by‐product valorization
9个月前
已完结
Optimization of process parameters in supercritical CO2 extraction of rose essential oil: Evaluation of phenolic, flavonoid, and antioxidant profiles
9个月前
已完结
Establishment and application of a Multiple nucleotide polymorphism molecular identification system for grape cultivars
9个月前
已完结
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
10个月前
已完结
Analysis of 20 year data for the assessment of dietary exposure to chemical contaminants in the region of Thessaly, Greece
10个月前
已完结
Mislabeling in seafood products sold on the Italian market: A systematic review and meta-analysis
10个月前
已关闭
皖公网安备34019202002308
