Lv11
80 积分 2025-05-22 加入
Substrate cultivation system improved the quality of ‘Hongyan’ strawberry fruits compared with the soil cultivation system
1小时前
已完结
Decoding Compositional and Interfacial Stability of Rice Bran Oil Bodies from Lipidomic Signatures to Nanomechanical Membrane Characterization
12天前
已完结
High-pressure homogenous extraction of thinned young apple polyphenol and its preservation effect on fresh pork
15天前
已关闭
Effects of intermittent microwave and coating treatments on the nutritional composition and storage properties of organic Brown Rice
15天前
已完结
Development of predictive preservative model for shelf life parameters of beef using response surface methodology
15天前
已完结
Characterization and application of citrus pectin composite film containing rosemary (Rosmarinus officinalis L.) essential oil for improving storage of chilled beef
15天前
已完结
Optimization of melatonin treatments using response surface methodology (RSM) to waste control, increase quality and shelf-life of mulberry fruit in the postharvest stage
16天前
已关闭
Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary study
1个月前
已完结
Rapid assessment of the quality attributes of beef musculus longissimus lumborum during chilled storage using fluorescence spectra excited at 340 nm
1个月前
已完结
Spectroscopy‐based analysis of the effect of Maillard reaction products on oxidative stability of carp myoglobin
1个月前
已完结
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