Lv4
690 积分 2024-12-27 加入
Injury, Inhibition and Inactivation ofEscherichia coli O157:H7 by Potassium Sorbate and Sodium Nitrite as Affected by pH and Temperature
4天前
已完结
Growth Response of Escherichia coli ATCC 35218 Adapted to Several Concentrations of Sodium Benzoate and Potassium Sorbate
4天前
已完结
Inhibitory effects of potassium sorbate and ZnO nanoparticles on Escherichia coli and Staphylococcus aureus in milk-based beverage
4天前
已完结
Mechanism of inhibitory action of potassium sorbate in Escherichia coli
4天前
求助中
Impact of sugar reduction on color, texture, sensory properties and anthocyanin stability in strawberry-based fruit preparations for yogurt
1个月前
已关闭
Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles
1个月前
已完结
Membrane separation limits for the isolation of mono- and di-saccharides from compounds with similar molecular weights including a theoretical selectivity analysis and a new calculation approach
1个月前
已完结
Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques
1个月前
已完结
Mitigation of acrylamide in cookies through partial replacement of conventional sugars with erythritol and maltitol
1个月前
已关闭
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
1个月前
已完结
皖公网安备34019202002308
