Lv6
1988 积分 2024-06-23 加入
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
1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
1个月前
已完结
Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality
1个月前
已完结
Structural characterization and anti-inflammatory activity of polysaccharides from Astragalus membranaceus
1个月前
已完结
Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review
1个月前
已完结
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
1个月前
已完结
Characterization of soluble dietary fiber from citrus peels (Citrus unshiu), and its antioxidant capacity and beneficial regulating effect on gut microbiota
7个月前
已完结
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