Lv51
1050 积分 2024-03-20 加入
An intelligent indicating label using mulberry pigment, polylactic acid and rutile TiO2 nanoparticle for monitoring the freshness of cold fresh pork
1个月前
已完结
Antibacterial smart absorbent pad with Janus structure for meat preservation
2个月前
已完结
Sodium alginate/chitosan-based intelligent multifunctional bilayer film for shrimp freshness retention and monitoring
5个月前
已完结
In-vitro antimicrobial activity of essential oils of Tasmania
5个月前
已完结
Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat
6个月前
已完结
The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation
6个月前
已完结
Development of pH-responsive absorbent pad based on polyvinyl alcohol/agarose/anthocyanins for meat packaging and freshness indication
6个月前
已完结
Methodological Advances in Liposomal Encapsulation Efficiency Determination: Systematic Review and Analysis
7个月前
已完结
Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives
8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
8个月前
已完结
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