Lv72
3850 积分 2024-05-12 加入
Current status of salt reduction in bread and bakery products – A review
1天前
已完结
Bitterness of Medicine Food Homology Substances: Mechanisms, Identification, and Reduction Strategies
1天前
已完结
Asymmetric wettability fibrous membranes: Preparation and biologic applications
3个月前
已完结
From Short Circuit to Completed Circuit: Conductive Hydrogel Facilitating Oral Wound Healing
4个月前
已完结
Novel Functional Dressing Materials for Intraoral Wound Care
4个月前
已完结
Condensed state structure and biocompatibility of the konjac glucomannan/chitosan blend films
1年前
已完结
Konjac Glucomannan
1年前
已关闭
Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review
1年前
已完结
Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable
1年前
已完结
Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma
1年前
已关闭
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