Lv2
180 积分 2024-09-25 加入
Encapsulation of cinnamaldehyde with protein-based nanoemulsions for strawberry preservation: Influence of protein types
2天前
已完结
In situ facile synthesis and antibacterial activity of Ag-MOFs/cellulose filter paper composites for fruit fresh-keeping
3天前
已完结
Integrative analyses of metabolome and transcriptome reveal the regulatory network underlying flavor differences in lychee pulp from different varieties
5天前
已完结
Integrative analyses of metabolome and transcriptome reveal the regulatory network underlying flavor differences in lychee pulp from different varieties
5天前
已完结
Sixty seconds on . . . cling film
5天前
已完结
Harnessing AI for Enhanced Screening of Antimicrobial Bioactive Compounds in Food Safety and Preservation
9天前
已完结
Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast
13天前
已完结
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
18天前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
18天前
已完结
Cellulose‐Based Transparent Edible Antibacterial Oxygen‐Barrier Coating for Long‐Term Fruit Preservation
19天前
已完结
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