Lv1
32 积分 2025-11-10 加入
Red cabbage anthocyanin-rich natural colorant: Optimization of ultrasound-assisted extraction, microencapsulation, bioaccessibility, and functional yogurt development
10小时前
已完结
Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology
10小时前
已完结
Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology
11小时前
已完结
Improving anthocyanin recovery, color and rheological characteristics of blue grape juice using high pressure homogenization
15小时前
已完结
Functional genomics of the rapidly replicating bacterium Vibrio natriegens by CRISPRi
1个月前
已完结
Growth evaluation of Escherichia coli O157:H7, Salmonella typhimurium, andListeria monocytogenes in fresh fruit and vegetable juices viapredictive modeling
1个月前
已完结
Lysozyme and Its Application as Antibacterial Agent in Food Industry
1个月前
已完结
Solvent-Free Microfluidic Fabrication of Antimicrobial Lipid Nanoparticles
1个月前
已完结
Microfluidic systems and ultrasonics for emulsion-based biopolymers
1个月前
已完结
Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts
1个月前
已完结
皖公网安备34019202002308
