Lv4
588 积分 2024-07-02 加入
Ultrasound-assisted bleaching of olive oil: Kinetics, isotherms and thermodynamics
5天前
已完结
Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation
19天前
已完结
Ultrasound-assisted bleaching of canola oil: Improve the bleaching process by central composite design
19天前
已完结
Ultrasound-assisted bleaching of canola oil: Improve the bleaching process by central composite design
19天前
已完结
Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC–MS fingerprints
24天前
已完结
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
24天前
已完结
Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein
1个月前
已完结
Insights into kinetic, isotherm, and thermodynamic of ultrasound mode- and amplitude-dependent carotenoid and chlorophyll degradation or/and adsorption
1个月前
已完结
Adsorption kinetic models: Physical meanings, applications, and solving methods
1个月前
已完结
A critical review on ultrasound-assisted adsorption and desorption technology: mechanisms, influencing factors, applications, and prospects
1个月前
已完结
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