Lv4
778 积分 2025-10-14 加入
Differences in the gelation, digestibility and release of antioxidant peptides of egg white/yolk in boiled eggs
27天前
已完结
[Fat-soluble vitamins in different eggs and egg products in Hangzhou City]
1个月前
已完结
Community assembly and aroma contribution of Hanseniaspora yeasts in spontaneous fermentation of Cabernet Sauvignon grapes from four regions in Northwest China
1个月前
已完结
Microbiomics and machine learning-assisted approaches reveal amino acid patterns in high-temperature Daqu
5个月前
已完结
Green fabrication of lactoferrin–Dendrobium officinale polysaccharide–EGCG ternary nanoparticles for enhanced lutein delivery
5个月前
已完结
Early spoilage detection of Hami melons using microbial diversity analysis and E-nose information dimension enhancement
6个月前
已完结
Detection and quantification of fish spoilage marker using polymer-coated micro-electro-mechanical systems sensor array-based electronic nose—a computational study
6个月前
已关闭
Egg white protein-based delivery system for bioactive substances: a review
7个月前
已完结
A Hemicyanine-based dual function fluorescent probe for rapid detecting sulfur dioxide and viscosity in food sample and living cells
7个月前
已完结
A novel fluorescent probe utilizing Michael addition for the rapid detection of sulfur dioxide derivatives in food
7个月前
已完结
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