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340 积分 2022-08-16 加入
Chapter 17 - Spoilage bacteria and meat quality
8天前
已完结
Chapter 17 - Spoilage bacteria and meat quality
8天前
已关闭
Overview of plant extracts as natural preservatives in meat
8天前
已完结
Phytochemical screening and antimicrobial activity of “Cinnamon zeylanicum”
7个月前
已关闭
Sustainable pectin-based film for carrying phenolic compounds and essential oil from Citrus sinensis peel waste
8个月前
已完结
Interactions betweenmicroplastics and soil fauna: A critical review
1年前
已完结
A novel anthocyanin electrospun film by caffeic acid co-pigmentation for real-time fish freshness monitoring
1年前
已完结
pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness
1年前
已完结
New Procedure To Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins
1年前
已完结
Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin
2年前
已完结
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