Lv11
98 积分 2024-10-19 加入
Effect of sodium salt on meat products and reduction sodium strategies — A review
3小时前
待确认
Salt reduction strategies in processed meat products – A review
3小时前
已完结
Isolation, structural characterization, and antioxidativity of polysaccharide LBLP5-A from Lycium barbarum leaves
1个月前
已完结
Characteri zation of volatile profiles of three colored quinoas based on GC-IMS and PCA
1个月前
已完结
Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
1个月前
已完结
Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens
1个月前
已完结
Assessment of fresh Alpinia galanga (A. galanga) drying techniques for the chemical composition of essential oil and its antioxidant and biological activity
1个月前
已完结
Variation of Sweet Chemicals in Different Ripening Stages of Wolfberry Fruits
1个月前
已完结
Comparative Study of the Chemical Constituents and Bioactivities of the Extracts from Fruits, Leaves and Root Barks of Lycium barbarum
1个月前
已完结
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits
1个月前
已完结
皖公网安备34019202002308
