Lv3
206 积分 2025-09-05 加入
Photo-transformation of microplastics and its toxicity to Caco-2 cells
11小时前
待确认
Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies
27天前
已完结
Food 3D printing: Effect of heat transfer on print stability of chocolate
27天前
已完结
Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum
29天前
已完结
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
29天前
已完结
Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation
1个月前
已完结
Analysis of the fungal community structure and sensory quality of high-temperature Daqu via high-throughput sequencing and the PAM algorithm
1个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
1个月前
已完结
Title:Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China
1个月前
已完结
Effects of protein posttranslational modifications on meat quality: A review
3个月前
已完结
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