Lv1
44 积分 2024-05-01 加入
The Study of the Antibacterial Effect of Anthocyanin Pigment Extracted From Red Cabbage (Brassica oleracea var. capitata f. rubra) and Red Radish Peels (Raphanus sativus. var. sativus)
1个月前
已完结
Evaluation of two intelligent packaging prototypes with a pH indicator to determine spoilage of cow milk
1个月前
已完结
Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties-- A sustainable developmental goal towards the effective, safe food preservation strategy
1个月前
已完结
An Intelligent Label for Freshness of Fish Based on a Porous Anodic Aluminum Membrane and Bromocresol Green
1个月前
已完结
Designing the pH-sensitive indicator based on starch nanoparticle with bromocresol green for monitoring meat spoilage
1个月前
已完结
Emodin-derived red-emissive carbon dots: Light-driven ROS generation and antioxidant activities in non-illuminative regimes
1个月前
已完结
Preparation of a biodegradable packaging film by konjac glucomannan/sodium alginate reinforced with nitrogen-doped carbon quantum dots from crayfish shell for crayfish meat preservation
1个月前
已完结
Preparation of a biodegradable packaging film by konjac glucomannan/sodium alginate reinforced with nitrogen-doped carbon quantum dots from crayfish shell for crayfish meat preservation
1个月前
已完结
Photothermal-pH dual-responsive essential oil-releasing food packaging: Synergistic photothermal-essential oil effects for multifunctional sterilization
2个月前
已完结
Ginseng-based carbon dots inhibit the growth of squamous cancer cells by increasing ferroptosis
3个月前
已完结
皖公网安备34019202002308
