Lv516
964 积分 2020-05-07 加入
Using of graphene nanomaterials for energy saving and emission reduction in food drying: A review
3天前
已完结
Next-generation plant-based food drying technology: Achieving low-carbon, collaborative, and high-value transformation through industry 5.0 empowerment
3天前
已完结
From foods to sleep: Dietary γ-aminobutyric acid enrichment and evidence-based multi-pathway regulation of sleep health
8天前
已完结
Precision Fermentation as a Tool for Sustainable Cosmetic Ingredient Production
9天前
已完结
Food preservatives: natural or synthetic?
10天前
已完结
Natural and Synthetic Food Additives and Preservatives; A Systematic Review of Their Implications for Food Quality Assurance, Shelf-Life, Food Safety, and Human Health
10天前
已完结
Natural antimicrobials as sustainable preservatives against postharvest microbial spoilage in fruits and vegetables
11天前
已完结
Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications
11天前
已完结
Activity and safety evaluation of natural preservatives
11天前
已完结
Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications
11天前
已完结
皖公网安备34019202002308
