Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Enhancing broccoli quality through coating with bene wild pistachio gum (Pistacia atlantica subsp. kurdika) and its essential oil

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 15 August 2025

Source: LWT, Volume 230

Author(s): Mona Biouk, Hajar Shekarchizadeh, Nasser Hamdami

Publication date: 15 August 2025Source: LWT, Volume 230Author(s): Mona Biouk, Hajar Shekarchizadeh, Nasser Hamdami Read More

Related posts:

Default ThumbnailImprovement of volatile compounds and non-volatile metabolites in ‘summer black’ wines by controlled use of immobilized β-glucosidases Default ThumbnailMulti-color composite films constructed by natural colorants and carbon dots: manipulation of color, property characterization, and application in food anti-counterfeiting packaging Default ThumbnailCoffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics Default ThumbnailAnalysis on the antioxidant capacities of four Monascus pigment components and their binding mechanisms with bovine serum albumin Default ThumbnailLow-voltage electrostatic field delays postharvest softening of ‘France’ prune by inhibiting cell wall degradation Default ThumbnailFormation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.