Lv32
366 积分 2025-03-24 加入
Preservation of fresh pork burgers through a natural ingredient from red wine pomace var. Tempranillo treated with hydrostatic high pressure and comparison with the use of sulfites
2小时前
已关闭
Intrinsic relationship between structural changes of different types of oyster proteins and flavor release after sous-vide treatment
18小时前
已完结
The effect of ozonation of dry and moist corn and potato starches with different amylose contents on their structural and functional properties
19小时前
已完结
Literature review on micro‐ and nanoplastic release from food contact materials during their use
9天前
已完结
Microwave-enhanced catalytic conversion of fatty acid ester to olefins by Na-ZSM-5
25天前
已完结
Mechanism of synthesizing hexaniobate cluster by microwave-assisted hydrothermal reaction
25天前
已完结
Analyses of the formation and characteristics of flavor and taste in a sesame meal‐based soy sauce
29天前
已完结
An electronic sense-based machine learning model to predict formulas and processes for vegetable-fruit beverages
1个月前
已完结
Applications of artificial intelligence in the dairy Industry: From farm to product development
1个月前
已完结
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
1个月前
已完结
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