Digital evaluation of tea aroma intensity and odor characteristics changes during processing.
- Published in:
- JSFA Reports, 2023, v. 3, n. 2, p. 60, doi. 10.1002/jsf2.100
- By:
- Publication type:
- Article
Works matching IS 25735098 AND DT 2023 AND VI 3 AND IP 2
Results: 6
1
2
Variability and chemical composition of the extractive content of woody residues from three European orchard species: apricot (Prunus Armeniaca L.), olive (Olea Europea L.), and orange trees (Citrus Sinensis L.).
- Published in:
- JSFA Reports, 2023, v. 3, n. 2, p. 82, doi. 10.1002/jsf2.99
- By:
- Publication type:
- Article
3
Issue Information.
- Published in:
- JSFA Reports, 2023, v. 3, n. 2, p. 49, doi. 10.1002/jsf2.53
- Publication type:
- Article
4
Red tilapia by‐product hydrolysates: A new nitrogen source for Bifidobacterium lactisHN019.
- Published in:
- JSFA Reports, 2023, v. 3, n. 2, p. 52, doi. 10.1002/jsf2.103
- By:
- Publication type:
- Article
5
Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel.
- Published in:
- JSFA Reports, 2023, v. 3, n. 2, p. 98, doi. 10.1002/jsf2.102
- By:
- Publication type:
- Article
6
Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave.
- Published in:
- JSFA Reports, 2023, v. 3, n. 2, p. 72, doi. 10.1002/jsf2.101
- By:
- Publication type:
- Article