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10 积分 2024-11-16 加入
The effects of microwave heating on edible oils and lipid‐containing food
1个月前
已完结
Extraction and characterization of phenolic compounds and their potential antioxidant activities
1个月前
已完结
Effect of seeds roasting time on physicochemical properties, oxidative stability, and antioxidant activity of cactus ( Opuntia ficus‐indica L.) seed oil
2个月前
已完结
Antioxidant activity, physico-chemical properties, and bioactive compounds of Nigella sativa seeds and oil impacted by microwave processing technique
2个月前
已完结
Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor
2个月前
已完结
HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
2个月前
已完结
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS
2个月前
已完结
Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil
3个月前
已完结
Sunflower oil from enzymatic aqueous extraction process: Maximization of free oil yield and oil characterization
3个月前
已完结
Preparation and evaluation of sunflower oil by enzymatic aqueous extraction
3个月前
已完结
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