Lv12
14 积分 2024-11-13 加入
From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing
56分钟前
已完结
Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract
2天前
已完结
High-Quality Indigo Naturalis Obtained with Automatic Foam Separation
2天前
已完结
The material basis of astringency and the deastringent effect of polysaccharides: A review
2天前
已完结
Medicine–food herb:Angelica sinensis, a potential therapeutic hope for Alzheimer's disease and related complications
2天前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
12天前
已完结
Cold plasma: background, applications and current trends
20天前
已完结
Dynamic characterization of wine astringency profiles using modified progressive profiling
26天前
已完结
Recent advances in taste cell- and receptor-based biosensors
26天前
已完结
Electronic tongue and electronic nose for food quality and safety
26天前
已完结
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