Lv3
208 积分 2025-04-08 加入
Beyond browning: How the Maillard reaction influences the gelation behavior of preserved egg white
6个月前
已完结
Functional edible coating based on carbon dots and gelatin/cellulose nanofibers for fresh egg preservation
7个月前
已完结
Effect of glucose treatment on texture and colour of pidan white during storage
7个月前
已完结
皖公网安备34019202002308
