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90 积分 2025-04-11 加入
Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
21天前
已完结
Artificial intelligence for prediction of shelf-life of various food products: Recent advances and ongoing challenges
25天前
已完结
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
28天前
已完结
Metal‐polyphenol Multistage Competitive Coordination System for Colorimetric Monitoring Meat Freshness
28天前
已完结
High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods
28天前
已完结
Food loss and waste valorization offers a sustainable source of biopolymers in bioinks for 3D printing
28天前
已完结
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