Lv11
10 积分 2026-06-18 加入
Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses
17分钟前
待确认
Unveiling lotus root processing under vacuum microwave: starch–malic acid interactions based on moisture, structure, and in vitro digestibility
44分钟前
已完结
Effect of lotus rhizome residue on the quality and nutritional properties of wheat‐based noodles
49分钟前
已完结
Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and iron
52分钟前
已完结
Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue
55分钟前
已完结
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