Lv21
160 积分 2026-04-24 加入
Back-of-pack information in substitutive food choices: A process-tracking study in participants intending to eat healthy
6天前
已完结
Impact of various extraction methods on fatty acid profile, physicochemical properties, and nutritional quality index of Pangus fish oil
12天前
已完结
Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction
12天前
已完结
Extraction of colchicine from Gloriosa superba tubers: a comparison of conventional and microwave-assisted extraction
12天前
已完结
Role of Medium-Chain Fatty Acids in Healthy Metabolism: A Clinical Perspective
17天前
已完结
Erythorbyl laurate as a potential food additive with multi-functionalities: Antibacterial activity and mode of action
17天前
已完结
Chemical composition, antioxidant activity, and anti-bacterial activity of essential oils from different organs of Cinnamomum burmanni
17天前
已完结
Leaf nutrient basis for the differentiation of photosynthetic traits between subtropical evergreen and deciduous trees
25天前
已完结
Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction
2个月前
已完结
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