科研产出
Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour
SCI
机构:
来源:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY年份:2023关键词: Coarse-cereal glutinous rice cake; quality; texture characteristics; volatile flavour
Combined melatonin and UV-C treatment maintains the quality of fresh-cut bamboo shoots during storage by altering microbial diversity and metabolites
SCI
机构:
来源:POSTHARVEST BIOLOGY AND TECHNOLOGY年份:2023关键词: Fresh-cut bamboo shoot; Melatonin; UV-C; Microbial diversity; Metabolome; Lignification