Lv3
278 积分 2023-05-04 加入
Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces
16天前
已完结
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
18天前
已完结
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
19天前
已完结
Bioengineered composite hydrogel scaffold for accelerated skin regeneration and wound repair
28天前
已完结
Functional edible coating based on carbon dots and gelatin/cellulose nanofibers for fresh egg preservation
29天前
已完结
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation
29天前
已完结
Sunlight-Activated Phase Transformation in Carbon Dot-Hydrogel Facilitates Water Purification and Optical Switching
29天前
已完结
Development of active hydrogel absorbent pads based on sodium alginate/potassium-doped carbon dots for chilled pork preservation
29天前
已完结
Construction of a Microenvironment‐Responsive Antibacterial Hydrogel Packed With Immunomodulatory Carbonized Polymer Dots for Periodontitis Treatment From Multiple Perspectives
29天前
已完结
Carbon dots-based hybrid materials: synthesis, properties and applications in environmental pollution control
1个月前
已完结
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