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70 积分 2024-05-24 加入
Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)
27天前
已完结
Thermal degradation behavior of collagen from sea cucumber ( Stichopus japonicus ) using TG-FTIR analysis
1个月前
已关闭
Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment
1个月前
已关闭
Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties
1个月前
已完结
Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration
1个月前
已完结
Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing
1个月前
已完结
Improvement of the water resistance and ductility of gelatin film by zein
2个月前
已完结
Effect of aging duration on free amino acids and organic acids in yellow rice wine by HPLC and chemometrics
3个月前
已完结
A smartphone-assisted fluorescent sensor using Eu/Tb-MOF nanorods for ultrasensitive and visual monitoring of carbendazim in food samples
3个月前
已完结
Application and development trends of gas chromatography–ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis
4个月前
已完结
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