Lv31
210 积分 2025-11-02 加入
Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage
7小时前
已完结
Synergistic Drying Solutions: Combining Vacuum and Infrared Techniques for Optimal Persimmon Preservation
2个月前
已完结
Changes in β-carotene bioaccessibility and concentration during processing of carrot puree
2个月前
已完结
Determination of Total Carotenoids and β-Carotene in Germplasm of Pumpkin Caboclo (Cucurbita maxima)
2个月前
已完结
Effect of production system and inhibitory potential of aroma volatiles on polyphenol oxidase and peroxidase activity in tomatoes
2个月前
已完结
Phenolic contents and bioactive potential of peach fruit extracts
3个月前
已完结
Polyphenol oxidase plays a critical role in melanin formation in the fruit skin of persimmon (Diospyros kaki cv. ‘Heishi’)
5个月前
已完结
Analysis of α-Cryptoxanthin, β-Cryptoxanthin, α -Carotene, and β-Carotene of Pandanus Conoideus Oil by High-performance Liquid Chromatography (HPLC)
5个月前
已完结
Changes in the Physico-Chemical Properties of Persimmon (<i>Diospyros kaki </i>Thunb.) During Drying and Quality Deterioration During Storage
5个月前
已完结
Changes in the Physico-Chemical Properties of Persimmon (<i>Diospyros kaki </i>Thunb.) During Drying and Quality Deterioration During Storage
5个月前
已关闭
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