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22 积分 2026-07-06 加入
Grape pomace as a natural preservative: Metabolomics insights into lipid oxidation inhibition and flavor stability in beef
1个月前
已完结
Effects of mitochondrial lipid molecules on release of ROS and beef muscle oxidation: a perspective on membrane system
1个月前
已完结
Design and characterization of tannic acid/ε-polylysine biocomposite packaging films with excellent antibacterial and antioxidant properties for beef preservation
1个月前
已完结
Bacterial Dynamics and Volatile Metabolome Changes of Vacuum-Packaged Beef with Different PH during Chilled Storage
1个月前
已完结
Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination
1个月前
已完结
Electrostatic spinning silver oxide/silver -loaded coconut fiber and tannic acid modified polylactic acid packaging film for fresh beef preservation
1个月前
已完结
Recent advances in chitosan-based packaging materials for active and intelligent food preservation
2个月前
已完结
Chitosan nanocomposite films with metal nanoparticles: Synthesis, antimicrobial mechanisms and applications in sustainable packaging
2个月前
已完结
Chitosan-based materials for food preservation: Enhancing shelf life and safety through sustainable nanoparticles and films
2个月前
已完结
Machine Vision with a CMOS-Based Hyperspectral Imaging Sensor Enables Sensing Meat Freshness
2个月前
已完结
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