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18 积分 2025-03-15 加入
Chinese Cabbage Powder and Clove Extract as Natural Alternatives to Synthetic Nitrite and Ascorbate in Clean-Label Pork Sausages
2天前
已完结
Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development
2天前
已完结
Antimicrobial hydrogel based on Schiff base-crosslinked dialdehyde microfibrillated cellulose/carboxymethyl chitosan for loquat preservation: High efficiency and mechanism
2个月前
已完结
Effects of photoselective cluster bags on ‘Yan 73’ Teinturier grape skin, flesh and wine: from color, phenolics, antioxidation, aromas and sensory perspective
5个月前
已完结
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
5个月前
已完结
Effect of Para-Aminobenzoic Acid on Fever and Joint Pains of Acute Rheumatic Fever
7个月前
已完结
Bionanocomposite films constituted by chitosan and ZnO nanoparticles stabilized by tea polyphenols for mango preservation
7个月前
已完结
Plant polysaccharides with anti-aging effects and mechanism in evaluation model Caenorhabditis elegans
7个月前
已完结
On-demand cinnamaldehyde releasing from gelatin-based active hydrogel activated by lactic acid for pork meat preservation: A novel “one-step-ahead” strategy
8个月前
已完结
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