Lv1
76 积分 2025-09-05 加入
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
6小时前
待确认
Study on the Protective Effect and Mechanism of Flos sophorae immaturus Extract and Its Main Active Ingredient Rutin on Meat Color
10天前
已完结
Effects of polyphenols in combination with L-cysteine/l-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices
10天前
已完结
Carbon dots/konjac glucomannan/starch anti-freezing gel: development and cryoprotective coating for beef preservation
16天前
已完结
Research Progress of Food-Derived Carbon Dots Intelligent Packaging Materials Based on Natural Biopolymers in Meat Freshness Monitoring and Preservation
16天前
已完结
Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace
4个月前
已完结
Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA
4个月前
已完结
Drying Process Factors Effect on Cassava Chips
6个月前
已完结
Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips
6个月前
已完结
皖公网安备34019202002308
