Lv11
60 积分 2026-04-12 加入
使用玉米醇溶蛋白-甘蔗叶多酚共价交联纳米粒子通过超声制备皮克林乳液：储存稳定性、脂质氧化、体外消化和安全性评价能力
3小时前
已完结
Flavour changes and quality evolution of pork patties during fat reduction via modified microwave equipment
6天前
已完结
磁场改善了低盐肌原纤维蛋白乳液系统中肌原纤维蛋白的凝胶特性
1个月前
已完结
Effect of gelatin-chitosan-Cyclocarya paliurus flavonoids edible coating film on the preservation of chilled beef
1个月前
已完结
Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation
1个月前
已完结
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