Lv1
32 积分 2024-12-27 加入
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat
22小时前
待确认
Effects of representative Chinese cattle breeds on the eating quality and microstructure of braised beef
1个月前
已完结
Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis
1个月前
已完结
One stone two birds: Multifunctional flavonol nanocrystals enable food packaging to both preserve freshness and visually monitor freshness
1个月前
已完结
Carvacrol as a food additive: Toxicological aspects and the role of nanotechnology in enhancing its antimicrobial and antioxidant properties
2个月前
已完结
Chitosan‐Based Nanocomposite Films Loaded With Composite Essential Oil Nanoemulsions for Pork Preservation
2个月前
已完结
Hierarchically porous polysaccharide aerogel with in situ anchored HKUST-1 for humidity-responsive carvacrol release and strawberry preservation
2个月前
已完结
Bioinspired cu-based nanozyme mimicking laccase activity for continuous removal of antibiotic drug contaminants
3个月前
已完结
Thyme essential oil enhanced chitosan/zein composite films: Antioxidant properties, antibacterial mechanism and fresh-keeping effect
5个月前
已完结
Controlled release and antibacterial activity of corn starch-based films containing nanocellulose and thymol
7个月前
已完结
Antioxidant potential of four flavonoids from Scutellaria baicalensis: a computational investigation on radical scavenging activity and enzyme inhibition
皖公网安备34019202002308
