Lv11
50 积分 2024-05-11 加入
Ultra-processed foods and human health: the main thesis and the evidence
1小时前
待确认
Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese
5个月前
已完结
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
5个月前
已完结
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
6个月前
已完结
Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O
6个月前
已完结
Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure
7个月前
已完结
Advances in the Formation and Control Methods of Undesirable Flavors in Fish
7个月前
已完结
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study
8个月前
已完结
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
8个月前
已完结
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
8个月前
已完结
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