文章引用情况
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Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate2
Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS3
Present status on removal of raffinose family oligosaccharides - a Review4
LC-MS/MS method for the detection of multiple classes of shellfish toxins5
Effects of Xanthan Gum and Corn Flour on the Quality of Sponge Cake Using Response Surface Methodology6
Inlet Temperature Affects Spray Drying Quality of Watermelon Powder7
Convective and Microwave Drying of Onion Slices Regarding Texture Attributes8
Effects of Osmotic Dehydration Vacuum-Microwave Drying on the Properties of Tilapia Fillets9
Onion waste as a rich source of antioxidants for meat products10
Metabolomics-based authentication of wines according to grape variety