Lv5
1060 积分 2024-07-22 加入
Changes in physicochemical properties of mulberry fruits ( Morus alba L.) during ripening
1个月前
已关闭
Anti-mildew and fresh-keeping effect of Lactiplantibacillus paraplantarum P3 cell-free supernatant on fresh in-shell peanuts during storage process
1个月前
已完结
Protein-derived antibacterial antioxidant nanoenzyme for fruit preservation
1个月前
已完结
Microbial Community Dynamics and Flavor Profile Evolution During Soybean Paste Fermentation: Insights from Advanced Detection Techniques
1个月前
已关闭
Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread
2个月前
已关闭
Visible light-driven multichannel concerted antibacterial films with Photodynamically enhanced self-cascading Chemodynamic actions for long-term preservation of perishable food
2个月前
已完结
A streamlined lateral flow immunoassay for S. typhimurium using intrinsically multifunctional magnetic nanoprobes for capture, enrichment, and signal amplification
2个月前
已关闭
Structural Changes and Functional Properties of Soluble Dietary Fiber From Buckwheat Bran by Different Processing Treatments
2个月前
已关闭
Characterization of physicochemical properties, volatile compounds, and microbial diversities of inoculated Qingke bean paste
2个月前
已完结
Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling
2个月前
已完结
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