Lv41
430 积分 2025-10-14 加入
New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO 2
28天前
已完结
New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO 2
1个月前
已完结
Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal
2个月前
已完结
Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments
2个月前
已完结
Dynamic high pressure microfluidization-assisted extraction of plant active ingredients: a novel approach
3个月前
已完结
Challenges in reducing soybean allergens using combined techniques: microfluidization and enzymatic hydrolysis
3个月前
已完结
Microfluidization of Ginger Rhizome (Zingiber officinale Roscoe) Juice: Impact of Pressure and Cycles on Physicochemical Attributes, Antioxidant, Microbial, and Enzymatic Activity
3个月前
已完结
Computing characteristics of color difference formulas for regular coordinate changes in CIELAB color space
4个月前
已完结
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
4个月前
已完结
Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments
4个月前
已完结
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