Lv5
1300 积分 2023-08-01 加入
Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage
25天前
已完结
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
25天前
已完结
Multifunctional RP/SA bilayer film with oregano essential oil and anthocyanins: Properties enhancement mechanism and application in pork
25天前
已完结
Petunidin-3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-(β-D-glucopyranoside), the main anthocyanin from the fruits of Lycium ruthenicum murray, enhances the lifespan of Caenorhabditis elegans by activating DAF-16 and improving the gut microbiota
25天前
已完结
Size-controlled and antioxidant proanthocyanidin nanoparticle-stabilized high internal phase Pickering emulsions for astaxanthin delivery
25天前
已完结
Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C
1个月前
已完结
pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
1个月前
已完结
Robust Cellulose/Carboxymethyl Chitosan Composite Films with High Transparency and Antibacterial Ability for Fresh Fruit Preservation
1个月前
已完结
Effect of Intramolecular Hydrogen Bonds on the Single-Chain Elasticity of Poly(vinyl alcohol): Evidencing the Synergistic Enhancement Effect at the Single-Molecule Level
1个月前
已完结
Microbiological quality, antibiotic resistant bacteria andrele v ant resistance genes in ready-to-eat Pacific oysters( Magallana gigas ）
1个月前
已完结
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