Lv521
1440 积分 2023-10-24 加入
Comparative analysis of water-soluble pectin structures in orange and pomelo juices: Impact on cloud stability
4天前
已完结
Application of Turbiscan Lab® to study the mechanism of fining in red wine using a specific yeast protein extract: A comparison with gelatine
4天前
已完结
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
13天前
已完结
Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents
22天前
已完结
Application of natural fining agents to clarify fruit juices
22天前
已完结
Preparation of sodium alginate grafted itaconic acid green flocculant and its application in clarification of sugarcane juice
24天前
已完结
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
1个月前
已完结
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
1个月前
已完结
Application of encapsulated flavors in food products; opportunities and challenges
1个月前
已完结
Understanding the fragmentation of glucose in mass spectrometry
1个月前
已完结
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