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80 积分 2025-09-08 加入
Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies
2个月前
已完结
Zinc oxide nanomaterials: Safeguarding food quality and sustainability
2个月前
已完结
Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies
2个月前
已完结
Dietary conjugated linoleic acid and medium-chain triglycerides for obesity management
8个月前
已完结
Preparation of High Antibacterial, Easy Coating, and Easy Cleaning Pea Protein Isolate/Zein-Carboxymethyl Cellulose Composite Coating Material and Its Preservation Application
8个月前
已完结
Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments
9个月前
已完结
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