Lv1
28 积分 2025-09-10 加入
The synergistic effect of xanthan gum and gallic acid on enhancing blueberry anthocyanin stability in an intelligent film: Characterization and application in monitoring sturgeon freshness
22天前
已完结
Multifunctional Gelatin‐Based Smart Films Integrating Thermochromic Encryption, Temperature‐Regulated Photothermal Management, Reprocessability, and Biodegradability for Sustainable Applications
24天前
已完结
Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique
24天前
已完结
Chitosan‑titanium dioxide emulsion incorporated pH-responsive active packaging film: Real-time freshness monitoring and targeted fishy odor control
24天前
已完结
Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees
29天前
已完结
Exogenous Abscisic Acid Application Improves Berry and Wine Quality in Vitis amurensis Hybrid Grape Cultivar ‘Black Sun’
29天前
已完结
Integrated metabolomic and transcriptomic analyses decipher anthocyanin biosynthesis and regulatory mechanisms in novel purple Chimonobambusa purpurea shoots
1个月前
已完结
Anthocyanins/chitosan films doped by nano zinc oxide for active and intelligent packaging: comparison of anthocyanins source from purple tomato or black wolfberry
1个月前
已完结
皖公网安备34019202002308
