Lv41
650 积分 2024-01-23 加入
Glutamate induction of whole potatoes alleviated the browning of fresh cuts: Jasmonate signalling may play a key role
3小时前
待确认
Effect of extraction pH on the emulsion stability and surface protein structure of soybean oil body
14天前
已完结
Nutritional composition of five cultivars of chinese jujube
25天前
已完结
Applications of high pressure for healthier foods
1个月前
已完结
Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars
1个月前
已完结
Exogenous proline treatment inhibiting enzymatic browning of fresh-cut potatoes during cold storage
1个月前
已完结
A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning
2个月前
已完结
Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices
2个月前
已完结
Nutritional composition of five cultivars of chinese jujube
2个月前
已完结
Efficacy of reducing sugar and phenol–sulfuric acid assays for analysis of soluble carbohydrates in feedstuffs
3个月前
已完结
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