Lv3
364 积分 2024-08-25 加入
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples
9天前
已完结
Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages
16天前
已完结
Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties
23天前
已完结
Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations
23天前
已完结
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
23天前
已完结
The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques
1个月前
已关闭
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them
1个月前
已关闭
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples
1个月前
已完结
Analysis of the impact of different reheating methods on the flavour profile of venison dishes
1个月前
已关闭
The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
1个月前
已完结
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