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Optimization of Enzymatic Hydrolysis of Channel Catfish Bones for Preparing Antimicrobial Agents

食品科学与工程 , 仲恺农业工程学院

Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz.)

食品科学与工程 , 仲恺农业工程学院

Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment

食品科学与工程 , 仲恺农业工程学院

Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles

食品科学与工程 , 仲恺农业工程学院

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds

食品科学与工程 , 仲恺农业工程学院

Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins

食品科学与工程 , 仲恺农业工程学院

Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets

食品科学与工程 , 仲恺农业工程学院

Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage

食品科学与工程 , 仲恺农业工程学院

Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening

食品科学与工程 , 仲恺农业工程学院

Quality of Fresh-Cut Pears (Pyrus bretschneideri Rehd cv. Huangguan) Coated with Chitosan Combined with Ascorbic Acid and Rosemary Extracts

食品科学与工程 , 仲恺农业工程学院

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