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90 积分 2025-10-28 加入
Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili
4个月前
已完结
The synergistic effect of hydroxypropyl methylcellulose and κ-carrageenan or pectin on anti-freezing
4个月前
已完结
Encapsulation of cinnamaldehyde with protein-based nanoemulsions for strawberry preservation: Influence of protein types
5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
10个月前
已完结
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