Lv21
162 积分 2023-12-16 加入
Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr
9小时前
已完结
Performance comparison of anthocyanin-based smart indicator films
11小时前
已完结
Multifunctional performance of chitosan/soy protein isolation-based films impregnated carbon dots/anthocyanin derived from purple hull pistachio for tracking and extending the shelf life of fish
1个月前
已完结
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development
1个月前
已完结
2D-printed colorimetric paper-sensor for monitoring fish and milk freshness during the shelf life
1个月前
已完结
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
2个月前
已完结
Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)
2个月前
已完结
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions
3个月前
已完结
Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: structure, functionality and interaction mechanism
3个月前
已完结
Boosting the loading dosage of cinnamon essential oil within edible packaging film via the multiple cross-linking strategy for effective shrimp preservation
3个月前
已完结
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