Lv5
850 积分 2024-06-15 加入
Effect of storage methods on physicochemical properties and volatile aroma components of brown sugar
4小时前
待确认
Comparative evaluation of physical and chemical properties, nutritional components and volatile substances of 24 chestnut varieties in Yanshan area
4小时前
待确认
Effects of different rootstocks on fruit quality and non-volatile flavor-related compounds of sweet cherry ‘summit’
5小时前
待确认
A study of the correlation between flat peach quality and volatile compounds during cold storage
1天前
待确认
Supercritical Carbon Dioxide Applications in Food Processing
5天前
已完结
Extraction of anthocyanins from grape pomace by using supercritical carbon dioxide
8天前
已完结
Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing
14天前
已完结
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
14天前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
27天前
已完结
How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics
27天前
已完结
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