Lv11
20 积分 2026-02-05 加入
High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices
7个月前
已完结
Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages
7个月前
已完结
Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages
7个月前
已完结
Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage
7个月前
已完结
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
7个月前
已完结
Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: Long-term storage, bio-accessibility and antioxidant activity
7个月前
已完结
High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices
7个月前
已完结
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