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Study on the mechanism of protein-polysaccharide complex high viscosity gel and its adhesion in plant meat substitute
9小时前
待确认
Development of apple pectin/chitosan-based active films integrated with apple polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex for pork preservation
1个月前
已完结
Development of apple pectin/chitosan-based active films integrated with apple polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex for pork preservation
2个月前
已完结
Development of apple pectin/chitosan-based active films integrated with apple polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex for pork preservation
5个月前
已完结
Targeting Antioxidants to Mitochondria by Conjugation to Lipophilic Cations
7个月前
已完结
Applications of different curing approaches and natural colorants in meat products
9个月前
已完结
The effect of high and low voltage electrical stimulation on beef quality
11个月前
已完结
Nitric oxide and quality and safety of muscle based foods
1年前
已完结
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