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10 积分 2025-03-25 加入
Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking
20天前
已完结
Technological Advancement in the Processing of Lycopene: A Review
27天前
已完结
Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations
29天前
已完结
Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review
1个月前
已完结
“Raman plus X” dual‐modal spectroscopy technology for food analysis: A review
1个月前
已完结
In vitro digestibility of plant proteins: strategies for improvement and health implications
3个月前
已完结
Efficient Production of the Recombinant Human Lactoferrin in an Engineered Trichoderma reesei
4个月前
已完结
Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential
4个月前
已完结
Cultivated meat microbiological safety considerations and practices
4个月前
已完结
Microbial cell factories for cost-effective and high-quality cultured meat
5个月前
已完结
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