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140 积分 2025-10-26 加入
Effect of roasting treatment on the chemical composition of sesame oil
4个月前
已完结
Bibliometrics Analysis of Research Progress of Electrochemical Detection of Tetracycline Antibiotics
5个月前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
5个月前
已完结
Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil
5个月前
已完结
Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil
6个月前
已完结
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil
6个月前
已完结
Effect of thermal pretreatment on quality of Camellia oleifera seed oil by wet extraction: Focusing on bioactive components, flavor and lipid composition
6个月前
已完结
Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating
6个月前
已完结
Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil
6个月前
已完结
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