Lv4
590 积分 2025-02-01 加入
Activity and safety evaluation of natural preservatives
10小时前
待确认
Application of essential oils in packaging films for the preservation of fruits and vegetables: A review
10小时前
待确认
Synthesis, characterization and application of microbial pigments in foods as natural colors
12小时前
待确认
Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian
1天前
待确认
Polylactic acid-based microcapsules for moisture-triggered release of chlorine dioxide and its application in cherry tomatoes preservation
1天前
待确认
Optimizing storage conditions for ‘Harlikar’ apples: The role of 1-methylcyclopropene and harvest stage
1天前
待确认
Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian
1天前
待确认
Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review
1天前
待确认
Solubility Study of Flexirubin Pigment Isolated from Chryseobacterium artocarpi CECT 8497 in Bio-Based Solvents
7天前
已完结
Safety evaluation of flexirubin from Chryseobacterium artocarpi CECT 8497: Acute, sub-acute toxicity and mutagenicity studies
8天前
已完结
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