Lv11
30 积分 2026-10-25 加入
Development of Functional Foods: A Comparative Study on the Polyphenols and Anthocyanins Content in Chokeberry and Blueberry Pomace Extracts and Their Antitumor Properties
30分钟前
待确认
Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry
31分钟前
待确认
Preparation and Study on Sulfated Nanocellulose/Anthocyanin pH-Sensitive Packaging Materials to Track Food Freshness
52分钟前
已完结
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