Lv3
220 积分 2025-01-06 加入
酶法提高草莓出汁率的研究
1个月前
已完结
Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality
1个月前
已完结
Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties
1个月前
已完结
Research progress of microfluidics-based food safety detection
3个月前
已完结
Innovative and cutting-edge approaches in microfluidic paper-based analytical devices for detection of food adulteration
3个月前
已完结
Raman spectroscopy-based microfluidic platforms: A promising tool for detection of foodborne pathogens in food products
3个月前
已完结
Effect of methyl jasmonate on reactive oxygen species, antioxidant systems, and microstructure of Chinese winter jujube at two major ripening stages during shelf life
3个月前
已完结
Nondestructive Evaluation of Quality Changes and the Optimum Time for Harvesting During Jujube (Zizyphus jujuba Mill. cv. Changhong) Fruits Development
3个月前
已完结
Jujube fruit water relations at fruit maturation in response to water deficits
3个月前
已完结
Postharvest nitric oxide treatment delays the senescence of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit during cold storage by regulating reactive oxygen species metabolism
3个月前
已完结
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