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4 积分 2024-03-19 加入
Starch-pectin smart tag containing purple carrot peel anthocyanins as a potential indicator of analogous meat freshness
19小时前
已完结
Ixiolirion tataricum anthocyanins-loaded biocellulose label: Characterization and application for food freshness monitoring
19小时前
已完结
Accurate fish-freshness prediction label based on red cabbage anthocyanins
19小时前
已完结
Chitosan/alginate dialdehyde trilayer films with cinnamaldehyde nanoemulsions for grass carp preservation
20小时前
已完结
Thermally-induced crosslinking altering the properties of chitosan films: Structure, physicochemical characteristics and antioxidant activity
20小时前
已完结
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
24天前
已完结
Entrapping curcumin in the hydrophobic reservoir of rice proteins toward stable antioxidant nanoparticles
30天前
已完结
Effect of storage temperature on the stability of liquid smoked headless shrimp ( Litopenaeus vannamei )
1个月前
已完结
Influence of bed height and drying temperature on shrimp drying characteristics using a fluidized-bed dryer
1个月前
已关闭
Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization
1个月前
已关闭
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