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Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1688, doi. 10.3390/foods13111688
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- Article
Low-Strain KVPO 4 F@C as Hyperstable Anode for Potassium-Ion Batteries.
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- Metals (2075-4701), 2023, v. 13, n. 6, p. 1038, doi. 10.3390/met13061038
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- Article
Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides.
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- Foods, 2022, v. 11, n. 19, p. 3020, doi. 10.3390/foods11193020
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- Article
Extraction, modification, and property characterization of dietary fiber from Agrocybe cylindracea.
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- Food Science & Nutrition, 2020, v. 8, n. 11, p. 6131, doi. 10.1002/fsn3.1905
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- Article
Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry.
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- Flavour & Fragrance Journal, 2019, v. 34, n. 6, p. 485, doi. 10.1002/ffj.3530
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- Article
Acid and Alkaline Hydrolysis Extraction of Non-Extractable Polyphenols in Blueberries: Optimisation by Response Surface Methodology.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 3, p. 218, doi. 10.17221/257/2013-cjfs
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- Article
Contents of Extractable and Non-extractable Polyphenols in the Leaves of Blueberry.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 3, p. 275, doi. 10.17221/272/2012-cjfs
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- Article