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24 积分 2024-07-24 加入
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
11小时前
待确认
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
1个月前
已完结
Dynamic Aroma Release from Complex Food Emulsions
1个月前
已完结
Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems
1个月前
已关闭
Influence of chemical composition of polysaccharides on aroma retention
2个月前
已完结
Pickering emulsions stabilized with β-lactoglobulin nanoparticles studied by small angle X-ray scattering: stability, aging and temperature effects
2个月前
已完结
Chlorella sp. as a promising protein source: insight to novel extraction techniques, nutritional and techno-functional attributes of derived proteins
3个月前
已完结
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