Lv21
158 积分 2024-01-23 加入
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
12天前
已完结
Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment
26天前
已完结
Effect of oil pomaces on thermal properties of model dough and gluten network studied by thermogravimetry and differential scanning calorimetry
27天前
已完结
Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics
1个月前
已完结
High-pressure treatment enhanced aromatic compound concentrations of melon juice and its mechanism
1个月前
已完结
An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques
1个月前
已完结
Multi-scale investigation of the heat-induced transformation of starch in model dough and starch systems
1个月前
已完结
Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
1个月前
已完结
Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality
1个月前
已完结
Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough
1个月前
已完结
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