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Application advantages of new non-thermal technology in juice browning control: A comprehensive review
1天前
已完结
Effect of High-pressure CO2 Processing on Bacterial Spores
1天前
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The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
1天前
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Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances
1天前
已完结
High hydrostatic pressure-induced inactivation of bacterial spores
1天前
已完结
Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials
1天前
已完结
Microbial food spoilage: impact, causative agents and control strategies
1天前
已完结
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores
1天前
已完结
Microbial food spoilage: impact, causative agents and control strategies
11个月前
已完结
Application advantages of new non-thermal technology in juice browning control: A comprehensive review
11个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
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