Lv21
194 积分 2024-09-18 加入
Plant-based eggs and egg products: a review of their composition, formation and properties
4小时前
已完结
Formation Mechanism and Morphology Control of Glutenin Microtubes Prepared Using Acid-Heat Treatment
5小时前
已关闭
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism
3天前
已完结
Selection of pesticides to reduce human and environmental health risks: a global guideline and minimum pesticides list
15天前
已完结
Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics
1个月前
已完结
Real-time defect and freshness inspection on chicken eggs using hyperspectral imaging
1个月前
已完结
Au confined covalent organic frameworks nanoenzyme integrated with sodium alginate microsphere for portable colorimetric tannic acid detection
3个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
6个月前
已完结
Weight Differences-Based Multi-level Signal Profiling for Homogeneous and Ultrasensitive Intelligent Bioassays
6个月前
已完结
Application of biomimetic tongue substrate to investigate the role of friction and vibration in sensory texture perception
6个月前
已完结
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