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320 积分 2025-12-23 加入
Comparative Evaluation of Different Extraction Methods on Chemical Composition, Antioxidant Activity of Mulberry Seed Oil: Pressing, Conventional Solvent, Supercritical Fluid and Micro‐Aqueous Extraction Methods
3个月前
已完结
Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
3个月前
已完结
Trends in food emulsion technology: Pickering, nano-, and double emulsions
3个月前
已完结
Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder
3个月前
已完结
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