Lv11
50 积分 2024-10-29 加入
Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins
1小时前
待确认
Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices
19天前
已完结
Preparation and characterization of fennel (Foeniculum vulgare miller) essential oil/hydroxypropyl-β-cyclodextrin inclusion complex and its application for chilled pork preservation
24天前
已完结
Potential application of nanoliposomes loaded with complex tannins from the seed shell of Euryale ferox in the anti-browning of fresh-cut asparagus lettuce
24天前
已完结
Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes
24天前
已完结
Insights into recent innovations in anti browning strategies for fruit and vegetable preservation
24天前
已完结
Fruits and vegetables preservation based on AI technology: Research progress and application prospects
29天前
已完结
Intelligent detection for fresh‐cut fruit and vegetable processing: Imaging technology
29天前
已完结
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