Lv61
2220 积分 2023-12-27 加入
Comprehensive review on carotenoid composition: Transformations during processing and storage of foods
22天前
已完结
Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis
22天前
已完结
Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice
22天前
已完结
Comprehensive review on carotenoid composition: Transformations during processing and storage of foods
23天前
已完结
Integrative view of tomato fruit carotenoid and polyphenol accumulation for consumer health
24天前
已完结
Integrated analysis of time-driven sensory deterioration and microbial dynamics in not-from-concentrate (NFC) pitaya juice during storage
24天前
已完结
Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics
25天前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
25天前
已完结
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
28天前
已完结
Modeling the inactivation of E. coli O157:H7 (ATCC 43888) in high hydrostatic pressure treated tomato juice
29天前
已关闭
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