Lv3
204 积分 2023-10-19 加入
Bioactive phenolic compounds and functional properties of dehydrated bean flours
1个月前
已完结
Exploring the effects of Lactobacillus acidophilus GIM1.208 on browning and flavor quality of Paojiao based on nontargeted metabolomics and GC-MS
2个月前
已完结
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
2个月前
已完结
Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions
3个月前
已完结
Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties
3个月前
已完结
Millets and their Nutritional Value: A Review
3个月前
已完结
Effect of hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review
3个月前
已完结
Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities
4个月前
已完结
Phytochemical content and antioxidant activity of six diverse varieties of whole wheat
4个月前
已关闭
A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties
4个月前
已完结
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