Lv7
3670 积分 2023-07-20 加入
Smart gel tectonics: 3D-printed starch-chitosan architectures with pH-responsive magnesium delivery for targeted intestinal repletion
1个月前
已完结
Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review
1个月前
已完结
Food irradiation: an effective but under-utilized technique for food preservations
1个月前
已完结
Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food
3个月前
已完结
Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review
3个月前
已完结
Pulsed electric field as a promising technology for solid foods processing: A review
3个月前
已完结
Enrichment of Cakes and Cookies with Pulse Flours. A Review
3个月前
已完结
Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities
3个月前
已完结
Mechanisms of acidic electrolyzed water killing bacteria
3个月前
已完结
Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products
3个月前
已完结
皖公网安备34019202002308
