Lv5
960 积分 2024-03-20 加入
Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat
3小时前
已完结
The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation
4小时前
已完结
Development of pH-responsive absorbent pad based on polyvinyl alcohol/agarose/anthocyanins for meat packaging and freshness indication
2天前
已完结
Methodological Advances in Liposomal Encapsulation Efficiency Determination: Systematic Review and Analysis
26天前
已完结
Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives
1个月前
已完结
Preparation of delignified wood fibers based absorbent pad for tray package and its application in preservation of cold and fresh pork
1个月前
已完结
Development of active hydrogel absorbent pads based on sodium alginate/potassium-doped carbon dots for chilled pork preservation
1个月前
已完结
Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality
1个月前
已完结
Preparation, characterization, and antimicrobial activity of cinnamon essential oil and cinnamaldehyde nanoemulsions
1个月前
已完结
Effect of γ-irradiation on structure, physicochemical property and bioactivity of soluble dietary fiber in navel orange peel
1个月前
已完结
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