Lv11
30 积分 2023-05-26 加入
Changes of glycoalkaloids and nitrate contents in potatoes during chip processing
10小时前
已完结
Evaluating Cold-Stored Potato Germplasm for Processing Quality in India: Impact of Storage Temperatures on Sugars, Starch, and Chip Colour
10小时前
已完结
Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets
2个月前
已完结
Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass
2个月前
已完结
Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C
2个月前
已完结
The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation
2个月前
已完结
The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C
2个月前
已完结
A new method to bio-preserve sea bass fillets
2个月前
已完结
Study on Preparation and Properties of Pickering Emulsions Prepared by Carboxymethyl Starch‐Xanthan Gum Nanoparticles
2个月前
已完结
Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation
2个月前
已完结
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