Lv21
118 积分 2024-09-12 加入
精油作为缓释制剂在食品包装中的应用
1个月前
已完结
精油在番茄酱中的抗菌、抗真菌及增味特性：牛至精油的生物导向性分级分离与微胶囊化
1个月前
已关闭
精油应用的最新趋势：下一代食品保鲜和食品包装
1个月前
已完结
具有抗氧化抗菌活性的牛至精油薯蓣淀粉膜的制备与表征及其在鸡保鲜中的应用
1个月前
已完结
Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging
3个月前
已完结
Konjac glucomannan-based emulsion films with lysozyme-amyloid fibrils-chitosan complexes as dual-function antimicrobial emulsifiers for salmon preservation
3个月前
已完结
Phycocyanin as a nature-inspired antidiabetic agent: A systematic review
7个月前
已完结
Production and characterization of electrospun fish sarcoplasmic protein based nanofibers
7个月前
已完结
Physicochemical and functional characteristics of Eucommia ulmoides seed meal protein hydrolysates and their isolates
8个月前
已完结
Cancer SLC6A6-mediated taurine uptake transactivates immune checkpoint genes and induces exhaustion in CD8+ T cells
8个月前
已完结
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