Lv32
250 积分 2023-11-05 加入
Recent research advances in polysaccharides from Undaria pinnatifida: Isolation, structures, bioactivities, and applications
3小时前
已完结
Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits
18小时前
已完结
Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots
4天前
已完结
Introduction of Cells into Porous Poly-l-Lactic Acid Scaffolds Using Impregnation Techniques
29天前
已完结
Development of probiotic-enriched dried fruits by vacuum impregnation
29天前
已完结
Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG
29天前
已完结
Appraisal of lactic acid bacteria as protective cultures
29天前
已完结
Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
29天前
已完结
Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system
1个月前
已完结
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties
1个月前
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