Lv31
350 积分 2023-06-15 加入
Emerging processing technologies for improved digestibility of muscle proteins
4小时前
求助中
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
5小时前
已完结
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
7个月前
已完结
Biomimicry—An Approach to Food Product and Technology Innovation
7个月前
已关闭
Biomimicry—An Approach to Food Product and Technology Innovation
7个月前
已关闭
Application of artificial intelligence and machine learning to food rheology
7个月前
已完结
Application of machine learning to the monitoring and prediction of food safety: A review
7个月前
已完结
Machine learning‐based modeling in food processing applications: State of the art
7个月前
已完结
Applicability of machine learning techniques in food intake assessment: A systematic review
7个月前
已完结
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
7个月前
已关闭
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