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10 积分 2025-07-17 加入
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat
1个月前
已完结
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
4个月前
已完结
Advances in prepared dish processing using efficient physical fields: A review
4个月前
已完结
Essential oils as solvents and core materials for the preparation of photo-responsive polymer nanocapsules
8个月前
已完结
Atomic-Scale Structure and Stress Release Mechanism in Core-Shell Nanoparticles
8个月前
已完结
Photocatalytic chitosan-based bactericidal films incorporated with WO3/AgBr/Ag and activated carbon for ethylene removal and application to banana preservation
9个月前
已完结
Active packaging from chitosan-titanium dioxide nanocomposite film for prolonging storage life of tomato fruit
10个月前
已完结
Development of scrubber with nano-TiO2 coated packing for H2S removal
10个月前
已关闭
Ultra-violet light-driven green oxygen scavenging composite made of PVA/NRL for active packaging: an alternative to metallic oxygen scavengers
10个月前
已完结
Photocatalytic chitosan-based bactericidal films incorporated with WO3/AgBr/Ag and activated carbon for ethylene removal and application to banana preservation
10个月前
已完结
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