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0 积分 2023-11-09 加入
Distribution and risk assessment of phthalate esters in different types of royal jelly products based on modified QuEChERS combined with GC-MS/MS
15小时前
已完结
A novel porphyrin-based conjugated microporous nanomaterial for solid-phase microextraction of phthalate esters residues in children's food
15小时前
已完结
Facile synthesis and evaluation of three magnetic 1,3,5-triformylphloroglucinol based covalent organic polymers as adsorbents for high efficient extraction of phthalate esters from plastic packaged foods
15小时前
已完结
Bacterial community progression during food waste composting containing high dioctyl terephthalate (DOTP) concentration
2天前
已完结
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives
3天前
已完结
Water–oil displacement in prefried potatoes during freezing–thawing and reheating: A simulation of the industrial prepared dishes supply chain
3天前
求助中
Quality decline of prepared dishes stored at 4 °C: Microbial regulation of nitrite and biogenic amine formation
3天前
已完结
Current physical processing Technologies for Salt Reduction in prepared dishes
3天前
已完结
How do prepared dishes attract customers? Effects of prepared dish attributes on customers’ trust, attitudes and adoption intentions
3天前
已完结
The influence of consumer ethnocentrism and cosmopolitanism on purchase intentions of Chinese pre-made dishes
3天前
已完结
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