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10 积分 2024-12-26 加入
Effect of τ-irradiation on the volatile oil constituents of some Indian spices
9天前
已完结
Effect of τ-irradiation on the volatile oil constituents of some Indian spices
9天前
已完结
Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds
9天前
已完结
Assessment of oleoresin and gingerol contents in gamma irradiated ginger rhizomes
10天前
已完结
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
1个月前
已完结
4D printed deformation labels with machine learning for monitoring and preservation of respiring climacteric fruits
2个月前
已完结
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
2个月前
已完结
Recent Advances on Aroma-food Ingredient Interactions: A Review
2个月前
已完结
Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
2个月前
已完结
Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
2个月前
已完结
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