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20 积分 2025-07-04 加入
A clean label O/W pickering emulsion stabilized by pectin-containing lignocellulosic nanofibrils isolated from apple pomace
3个月前
已完结
Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
4个月前
已完结
Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS
4个月前
已完结
Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries
7个月前
已完结
Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS
7个月前
已完结
Identification of characteristic aroma volatiles of Ningxia goji berries (Lycium barbarum L.) and their developmental changes
7个月前
已完结
Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning
7个月前
已完结
Influence of ultrasound processing on the quality of guava juice
8个月前
已完结
Effect of high pressure homogenization (HPH) on the physical properties of taro ( Colocasia esculenta (L). Schott) pulp
9个月前
已关闭
Effect of electromagnetic field‐assisted freezing on improving the stability of lemon juice after thawing
9个月前
已完结
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