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30 积分 2022-06-30 加入
Hydrolysis of Lactose in Milk: Current Status and Future Products
13小时前
待确认
Lactulose production from lactose isomerization by chemo-catalysts and enzymes: Current status and future perspectives
1天前
已完结
Effect of Cold-Induced on Quality of Black Carp Fillet Stored at Controlled Freezing-Point
1年前
已完结
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles
1年前
已完结
Impact of freezing and thawing on the quality of meat: Review
1年前
已完结
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review
1年前
已完结
Preparation and characterisation of gellan/pullulan composite blend films
1年前
已完结
Application of double network of gellan gum and pullulan for bone marrow stem cells differentiation towards chondrogenesis by controlling viscous substrates
1年前
已完结
Polysaccharides: Structure and Solubility
1年前
已完结
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