Lv1
34 积分 2025-11-10 加入
Destruction ofBacillus licheniformisspores by microwave irradiation
1个月前
已完结
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins
1个月前
已完结
Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods
1个月前
已完结
Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice
1个月前
已完结
Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice
1个月前
已完结
Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice
1个月前
已完结
Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods
2个月前
已完结
The Effects of High Hydrostatic Pressure on the Polyphenols and Anthocyanins in Red Fruit Products
2个月前
已完结
Red cabbage anthocyanin-rich natural colorant: Optimization of ultrasound-assisted extraction, microencapsulation, bioaccessibility, and functional yogurt development
2个月前
已完结
Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology
2个月前
已完结
皖公网安备34019202002308
