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vuig
Lv4
550 积分
2023-07-26 加入
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Comparative Effects of Pectin and Modified Pectin Coating as Pre-Frying Treatments on Acrylamide Formation in Potato Chips
5天前
已完结
Value‐added probiotic development by high‐solid fermentation of sweet potato with Saccharomyces boulardii
9天前
已完结
Preparation, characterization and evaluation of antibacterial activity of catechins and catechins–Zn complex loaded β-chitosan nanoparticles of different particle sizes
11天前
已完结
Nano-emulsification essential oil of Monarda didyma L. to improve its preservation effect on postharvest blueberry
12天前
已完结
Preparation of a thermosensitive nanofibre membrane for blackberry preservation
12天前
已完结
Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation
12天前
已完结
Precision fermentation for improving the quality, flavor, safety, and sustainability of foods
14天前
已完结
Innovation in precision fermentation for food ingredients
14天前
已完结
Microbial gas fermentation technology for sustainable food protein production
14天前
已完结
Precision fermentation to advance fungal food fermentations
14天前
已完结
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