Lv51
1440 积分 2023-12-11 加入
Molecular identification of salty and saltiness-enhancing peptides from Stropharia Rugosoannulata and their salinity perception with secondary structure and sodium chloride
7天前
已完结
The Influence of Sodium on Liking and Consumption of Salty Food
7天前
已完结
Amikacin-Loaded Chitosan Hydrogel Film Cross-Linked with Folic Acid for Wound Healing Application
21天前
已完结
Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin
28天前
已完结
Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin
1个月前
已完结
Preparation and antibacterial properties of ε-polylysine-containing gelatin/chitosan nanofiber films
1个月前
已完结
Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life
1个月前
已完结
Carboxymethyl Cellulose/Gelatin Hydrogel Films Loaded with Zinc Oxide Nanoparticles for Sustainable Food Packaging Applications
1个月前
已完结
Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation
1个月前
已完结
Properties and characterization of bionanocomposite films prepared with various biopolymers and ZnO nanoparticles
1个月前
已完结
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