Lv6
2008 积分 2024-06-23 加入
Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
5个月前
已完结
Health benefits and bioactive compounds of eggplant
5个月前
已完结
Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds
5个月前
已关闭
Multitarget preservation technologies for chemical-free sustainable meat processing
5个月前
已完结
Challenges and processing strategies to produce high quality frozen meat
5个月前
已完结
Effect of Black Pepper (Piper nigrum) and Bay Laurel (Laurus nobilis) Essential Oils on Physicochemical, Microbiological, and Sensory Properties of Reduced-Sodium Restructured Cooked Ham
8个月前
已关闭
Engineering an Edible Pectin Encapsulation Strategy for a Synthetic 3-Hydroxyflavone Antioxidant: Characterization and Application in Sustainable Vegan Meat Stabilization
8个月前
已完结
Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality
8个月前
已完结
Structural characterization and anti-inflammatory activity of polysaccharides from Astragalus membranaceus
8个月前
已完结
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