Lv3
340 积分 2025-04-24 加入
Analysis of changes in volatile compounds and thiobarbituric acid reactive substances (TBARS) in Fujian oysters stored at 4 °C using SPME-GC-MS and olfactory visual sensor technology
1个月前
已完结
Inhibition of lipid oxidation in refrigerated beef using multilayer encapsulated chitosan/gum arab/polydextrose single-bulb garlic antioxidant
1个月前
已完结
Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging
1个月前
已完结
Carbonyl assay for determination of oxidatively modified proteins
1个月前
已关闭
[Study on the Release Process for Lavender Essential Oil Microcapsule by FTIR]
1个月前
已关闭
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
2个月前
已完结
Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications
2个月前
已完结
Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat
2个月前
已完结
Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef
2个月前
已关闭
Polylactide/graphene oxide nanosheets/clove essential oil composite films for potential food packaging applications
2个月前
已完结
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