Lv11
36 积分 2024-03-07 加入
Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures
1小时前
求助中
Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils
1小时前
待确认
Chemical composition, antimicrobial activities, and microencapsulation by complex coacervation of tea tree essential oils
28天前
已完结
The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs
2个月前
已关闭
Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs
4个月前
已完结
A lipidome atlas in MS-DIAL 4
5个月前
已完结
A lipidome atlas in MS-DIAL 4
9个月前
已完结
The Avian Egg: Water Vapor Conductance, Shell Thickness, and Functional Pore Area
1年前
已完结
The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis
1年前
已完结
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