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20 积分 2025-09-14 加入
Development of a Real-Time Chromogenic Film Utilising a Sensory Response Scale and Biomarker Strategy for Identifying the Rancidity Degree of Infant Formula Rice Flour
23天前
已完结
Mitigation of α,β-unsaturated Aldehydes in Fried Crisps and During In Vitro Digestion by Water-Insoluble Black Chokeberry Pomace: Insights into Phenolic Retention and Matrix-Bound Defenses
23天前
已完结
Optimizing apple brandy production by comparative analysis of distillation methods on yield, aroma, and sensory characteristics
1个月前
已完结
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates
1个月前
已完结
Enhancing preservation of Kale leaves (Brassica Oleracea var. acephala) using cryo-osmotic processing combined with radio frequency radiation
1个月前
已完结
Factors Influencing the Chemical Stability of Carotenoids in Foods
10个月前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
11个月前
已完结
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