Lv11
38 积分 2022-08-18 加入
Molecular and microstructural changes of chicken breasts in preheating‐freezing‐reheating process: The role of ice crystal formation and growth
4小时前
待确认
Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives
2个月前
已完结
The Use of Carbon Dots for Food Packaging and Preservation: Toxic or Beneficial?
2个月前
已完结
A review of carbon dots in synthesis strategy
3个月前
已完结
Biomass-derived carbon dots with pharmaceutical activity for biomedicine: recent advances and future perspectives
3个月前
已完结
Biomass-derived carbon dots as significant biological tools in the medicinal field: A review
3个月前
已完结
State-of-the-art of biomass-derived carbon dots: Preparation, properties, and applications
7个月前
已完结
iTRAQ-based quantitative proteomic analysis of the antimicrobial mechanism of lactobionic acid against Staphylococcus aureus
8个月前
已完结
Galli Gigerii Endothelium Corneum derived fluorescent carbon dots and their application as sensing platform for nitroimidazoles and cell imaging
9个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
9个月前
已完结
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