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1920 积分 2024-04-09 加入
Effect of temperature and pH on stability of anthocyanin obtained from blueberry
1天前
已完结
Stability of blueberry (Cornus mas– Yulyush) anthocyanin pigment under pH and co-pigment treatments
1天前
已完结
pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
1天前
求助中
玫瑰花红色素的提取及其稳定性研究
21天前
已完结
蓝莓花青素提取与分离研究进展
3个月前
已完结
Research progress of 3D printing technology in functional food, powering the future of food
10个月前
已完结
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
10个月前
已完结
Innovations in spray drying process for food and pharma industries
10个月前
已完结
Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
1年前
已完结
Impact of Emerging Food Processing Technologies on Structural and Functional Modification of Proteins in Plant-Based Meat Alternatives: An Updated Review
1年前
已完结
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