Lv4
430 积分 2024-09-21 加入
Lipid oxidation in mayonnaise and the role of natural antioxidants: A review
15天前
已完结
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
16天前
已完结
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
16天前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
16天前
已完结
AutoDock Vina: Improving the speed and accuracy of docking with a new scoring function, efficient optimization, and multithreading
16天前
已完结
Using PyMOL as a platform for computational drug design
16天前
已完结
Interaction between chitosan and natamycin maintain freshness quality and enzymatic activity of post-harvest Prunus salicina Lindl. cv. ‘Shazikongxinli’ fruit
19天前
已完结
Molecular mechanism and structure-activity relationships of natural source polysaccharides in intervening type 2 diabetes mellitus through antioxidant effects: A systematic review
28天前
已完结
Preparation of sodium alginate/konjac glucomannan active films containing lycopene microcapsules and the effects of these films on sweet cherry preservation
1个月前
已完结
Improving physicomechanical properties of arrowroot starch films incorporated with kappa-carrageenan: Sweet cherry coating application
1个月前
已完结
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