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Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 3027, doi. 10.1002/jsfa.13194
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- Article
Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage.
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- Planta: An International Journal of Plant Biology, 2022, v. 255, n. 4, p. 1, doi. 10.1007/s00425-022-03855-w
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- Article
Effect of baking technique for rice wine production and the characteristics of baked rice wine.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 4, p. 1498, doi. 10.1002/jsfa.11484
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- Article
Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine.
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- Food Science & Nutrition, 2021, v. 9, n. 11, p. 6099, doi. 10.1002/fsn3.2560
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- Article
CHROMOSOMES IN TWENTY-FIVE SPECIES OF CHINESE MEM-BRACIDS (HOMOPTERA: MEMBRACIDAE).
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- Insect Science, 1997, v. 4, n. 2, p. 150, doi. 10.1111/j.1744-7917.1997.tb00085.x
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- Article