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40 积分 2023-11-01 加入
Emulsifying properties and structure characteristics of octenyl succinic anhydride-modified pullulans with different degree of substitution
1天前
求助中
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch
1天前
已完结
Lysozyme inhibits postharvest physiological deterioration of cassava
1年前
已关闭
Transcriptomic and metabolomic analysis reveals a protein module involved in preharvest apple peel browning
1年前
已完结
PpMYB44 positively affects salicylic acid biosynthesis in Pichia guilliermondii-induced peach fruit resistance against Rhizopus stolonifer
1年前
已完结
UV‐C irradiation delays browning of fresh‐cut “Fuji” apples
1年前
已完结
UV‐C irradiation delays browning of fresh‐cut “Fuji” apples
1年前
已关闭
Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples
1年前
已完结
Changes of Histological Structure and Water Potential of Huping Jujube Fruit Cracking
1年前
已关闭
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