Lv5
1210 积分 2023-12-27 加入
Examining the impact of crops and foods biofortified with micronutrients on the gut microbiome: A review
1个月前
已关闭
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
2个月前
已完结
Endogenous ascorbic acid prevents fresh‐cut potato from browning
2个月前
已关闭
Enzymatic Browning in Sugar Beet Leaves (Beta vulgaris L.): Influence of Caffeic Acid Derivatives, Oxidative Coupling, and Coupled Oxidation
2个月前
已完结
Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: β‐carotene inhibition of chlorogenic acid degradation
2个月前
已关闭
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation
2个月前
已完结
Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters
2个月前
已完结
Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation
2个月前
已完结
Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability
2个月前
已完结
Mathematical model of postharvest variation in tomato color based on optimized response surface methodology
3个月前
已完结
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