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2170 积分 2023-07-04 加入
Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering
4天前
已完结
The use of pectin modifying treatments to minimize texture and structure degradation of frozen fruits and vegetables
4天前
求助中
Ice recrystallization in a model system and in frozen muscle tissue
4天前
已完结
The Influence of Strategic Freezing and Thawing Protocols on Soybean Protein Isolate Emulsion Gel Fat Substitutes: Freeze-Thaw Stability and Structural Integrity
4天前
已完结
Understanding pectin cross-linking in plant cell walls
4天前
已完结
Differential freezing responses in gill side flesh vs. collar flesh of bighead carp (Aristichthys nobilis) head: the role of ice crystal formation in protein and lipid deterioration
4天前
已完结
Responses of the Plant Cell Wall to Sub-Zero Temperatures: A Brief Update
4天前
已完结
Fine visualization of biological cells using X-ray micro-CT with the slow freezing contrast improved method
4天前
已完结
Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures
4天前
已完结
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