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chenxiaoshuo
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2023-10-10 加入
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Studies on the lipid oxidation and oleosomes behavior in raw pecan kernels during storage
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已完结
Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions
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Phenolic Acids in Flaxseed
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Composition of free and hydrolyzable phenolic acids in defatted flours of ten oilseeds
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Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates
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Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation
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Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
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Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
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Investigation of changes in some chemical properties, bioactive compounds, antioxidant activity, phenolic and fatty acid profiles of flaxseed and oils
2个月前
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Phenolic acid composition of flaxseed cultivars by ultra-performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating
2个月前
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