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32 积分 2025-12-17 加入
Selective Enrichment of Chlorogenic Acid and Related Phenolic Acids from Spent Coffee Grounds by Ultrasound-Assisted Extraction with Deep Eutectic Solvents
1天前
待确认
Sustainable and superhydrophobic spent coffee ground-derived holocellulose nanofibers foam for continuous oil/water separation
1天前
已完结
Preparation and evaluation of Cili Kombucha beverages based on bioactive compounds, antioxidant capacities, and sensory qualities
13天前
已完结
Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing
20天前
已完结
Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice
21天前
已完结
Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice
28天前
已完结
Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice
1个月前
已完结
Unveiling the role of functional strains in flavor and bioactive compound formation of Cili (Rosa roxburghii Tratt) kombucha during fermentation by microbiota and metabolome
1个月前
已完结
Ultrasonic treatment maintains the flavor of the melon juice
1个月前
已完结
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