Lv11
70 积分 2025-04-21 加入
Fungi causing thread mould spoilage of vacuum packaged Cheddar cheese during maturation
1小时前
已完结
Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases
3个月前
已完结
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
4个月前
已完结
Structure – Functionality of lentil protein-polyphenol conjugates
4个月前
已完结
Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei)
4个月前
已完结
Construction of microencapsulated -(−)Epigallocatechin-3-gallate (EGCG) phospholipid-based nanovesicles: Enhancing stability, gastrointestinal resistance and masking bitterness
4个月前
已完结
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
4个月前
已关闭
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
4个月前
已关闭
Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage
4个月前
已完结
Effects of polyphenols on crystallization of amorphous sucrose lyophiles
4个月前
已完结
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