机译:Chemical composition and technofunctional properties of carrot ( Daucus carota L.) pomace and potato ( Solanum tuberosum L.) pulp as affected by thermomechanical treatment
机译:Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes
机译:Impact of gelatinization on common ( Fagopyrum esculentum ) and Tartary ( Fagopyrum tataricum ) buckwheat: effect on taste and flavor assessed by e-senses in relation to phenolic compounds
机译:The mechanism of protective effect on postharvest blackberry fruit treated with ferulic acid and natamycin jointly using transcriptomics and proteomics methods