Lv3
286 积分 2024-05-28 加入
Sulfated modification of polysaccharides: Synthesis, characterization and bioactivities
29天前
已完结
Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
29天前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
1个月前
已完结
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
1个月前
已完结
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation
1个月前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
1个月前
已完结
Study on extraction and antioxidant activity of polysaccharides from Radix Bupleuri by natural deep eutectic solvents combined with ultrasound-assisted enzymolysis
1个月前
已完结
The formulation and physicochemical properties of betaine-based natural deep eutectic solvent
1个月前
已完结
The dissolution of galactomannans in type II/III deep eutectic solvents: Effect of polysaccharide structure and interaction mechanism
1个月前
已完结
Improvement of mechanical and bioactive properties of chitosan films plasticized with novel thymol-based deep eutectic solvents
1个月前
已完结
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