Lv3
274 积分 2024-10-26 加入
Box-Behnken design based multi-objective optimisation of sequential extraction of pectin and anthocyanins from mango peels
1个月前
已完结
New method for quantitative determination of uronic acids
1个月前
已完结
A novel pectin-protein-polyphenol complex from white grape pomace with enhanced emulsifying function and antioxidant activity
1个月前
已完结
Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products
2个月前
已完结
Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities
2个月前
已完结
Determination of Total Phenolic Content Using the Folin-C Assay: Single-Laboratory Validation, First Action 2017.13
6个月前
已完结
Preparation, characterization, biological activity of ‘Chuju’ polysaccharides/chitosan and its application on the preservation of red grapes fruit
9个月前
已完结
A polysaccharide smart packaging materials: Anthocyanin microcapsules synergized with nanosilver co-filled gellan gum/sodium alginate film for monitoring chilled mutton freshness
9个月前
已完结
Development of chitosan-carboxymethyl cellulose edible films loaded with blackberry anthocyanins and tea polyphenols and their application in beef preservation
10个月前
已完结
Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
11个月前
已关闭
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