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The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic
Online Contents | 2016| -
Flavonoids of Lotus (Nelumbo nucifera) Seed Embryos and Their Antioxidant Potential
Online Contents | 2017| -
Development and Characterization of Edible Films Based on Fruit and Vegetable Residues
Online Contents | 2016| -
Review: Milk Proteins as Nanocarrier Systems for Hydrophobic Nutraceuticals
Online Contents | 2015| -
Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts
Online Contents | 2017| -
Use of Standing Gold Nanorods for Detection of Malachite Green and Crystal Violet in Fish by SERS
Online Contents | 2017| -
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
Online Contents | 2017| -
Potential of Glycosidase from Non‐Saccharomyces Isolates for Enhancement of Wine Aroma
Online Contents | 2016|
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