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94 积分 2025-09-05 加入
Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages
5小时前
已完结
Sustainable valorization of cherry (Prunus avium L.) pomace waste via the combined use of (NA)DESs and bio-ILs
5小时前
已完结
Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties
5小时前
已完结
Difluoromethyl 2-pyridyl sulfone: a new gem-difluoroolefination reagent for aldehydes and ketones
5小时前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
5小时前
已完结
Effect of magnetic field-assisted thawing on the flavor characteristics of blueberries
5小时前
已完结
Determination of Free Radical Scavenging Potential in Cucumis melo (L).Fruit Extract
2个月前
已关闭
Surface-deacetylated nano-chitin as antibacterial coating for meat preservation
3个月前
已完结
Mechanically robust lignin-cellulose films with triple barrier functions for antagonistic food preservation
3个月前
已完结
Innovative active wrapping paper with spent coffee grounds and orange oil for delaying ripening and controlling anthracnose in mangoes stored at room temperature
4个月前
已完结
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