Lv11
50 积分 2025-10-28 加入
The synergistic effect of hydroxypropyl methylcellulose and κ-carrageenan or pectin on anti-freezing
4小时前
待确认
Encapsulation of cinnamaldehyde with protein-based nanoemulsions for strawberry preservation: Influence of protein types
1个月前
已完结
Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion
6个月前
已完结
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