Lv12
40 积分 2025-10-28 加入
Processes involving selective precipitation for the recovery of purified pectins from mango peel
5小时前
已完结
Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin
1天前
已完结
Optimum alkaline treatment parameters for the extraction of cellulose and production of cellulose nanocrystals from apple pomace
1天前
已完结
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
3个月前
已完结
Alteration of volatile profiles in heat‐sterilized cloudy muskmelon juice as affected by pectin fractions
3个月前
已完结
Effect of particle size on the stability and flavor of cloudy apple juice
3个月前
已完结
Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree
3个月前
已完结
1H–13C HSQC–NMR Analysis of Cranberry (Vaccinium Macrocarpon) Juice Defines the Chemical Composition of Juice Precipitate
4个月前
已完结
Combination of Hydrocolloid and Ultrasound Assistance to Improve the Stability of Lemon Juice After Thawing
4个月前
已完结
Effects of high voltage electric field thawing on the characteristics of chicken breast protein
4个月前
已完结
皖公网安备34019202002308
