Lv52
1290 积分 2024-12-06 加入
Crosslinked arabinoxylan reduced the starch digestibility through inhibiting the enzyme activity of α-amyloglucosidase but not α-amylase
14天前
已完结
Inhibitory properties of polyphenols in Malus “Winter Red” crabapple fruit on α‐glucosidase and α‐amylase using improved methods
19天前
已完结
Recent Advances in Producing Sugar Alcohols and Functional Sugars by Engineering Yarrowia lipolytica
2个月前
已完结
AI-based processing of future prepared foods: Progress and prospects
2个月前
已完结
Formation of advanced glycation end products by novel food processing technologies: A review
2个月前
已完结
New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review
2个月前
已完结
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
2个月前
已完结
Machine learning‐based modeling in food processing applications: State of the art
2个月前
已完结
Isolation of a methyl-reducing methanogen outside the Euryarchaeota
2个月前
已完结
Application of GA-BPNN on estimating the flow rate of a centrifugal pump
2个月前
已完结
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